SHEET PAN HADDOCK AND SUMMER SQUASH WITH PARMESAN PARSLEY CRUMBS
2 tablespoon olive oil
2-2 ½ pounds haddock filets, skinned
1 large summer squash or zucchini, cut into ¼” thick rounds
1 teaspoon salt
½ teaspoon black pepper
1 row Ritz crackers, crushed to crumbs
1 cup panko bread crumbs
½ cup grated Parmesan cheese
⅓ cup fresh parsley, chopped
¼ cup dry white wine
1 stick butter, melted
1 teaspoon paprika
Preheat oven to 400 degrees.
Cover one large or two smaller rimmed baking sheets with foil. Drizzle the olive oil over the foil.
Arrange the fish filets and squash on the baking sheets in one layer. Season all over with the salt and pepper.
Combine the crushed crackers, panko, Parmesan, and parsley in a small bowl and toss to combine. Add half of the melted butter and the white wine to the bowl. Mix to coat all of the crumbs evenly. Spread the crumb mixture over the fish and squash and drizzle the remaining butter evenly over the top. Sprinkle all over with the paprika.
Bake for 15-20 minutes until cooked through and fish flakes easily with a fork. Note the thickness of the fish will affect cook time and you don’t want to overcook, so keep an eye on it.
Remove from oven and squeeze lemon juice all over.
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