PESTO CRUSTED BAKED HADDOCK
Pesto Crusted Baked Haddock is a simple yet flavourful dish that highlights the delicate taste of haddock with a crispy, herbaceous topping. The mild and flaky fish is coated with a thin layer of pesto sauce, which adds a rich, garlicky and slightly nutty taste. A sprinkle of breadcrumbs provides the perfect crunch, while a touch of olive oil helps to achieve a golden-brown crust. This dish is ideal for a light, healthy meal that feels indulgent, but it is quick and easy to prepare. Whether served with a fresh green salad, roasted vegetables or a side of couscous, this dish brings Mediterranean-inspired flavours to your table. With minimal ingredients and a straightforward baking process, this recipe is an excellent choice for a nutritious, protein-packed meal that doesn’t compromise on taste.
RECIPE CATEGORY
Entrée, Dinner, Lunch
SERVING SIZE
1
CUISINE
Mediterranean, Italian
PREPARATION/TECHNIQUES
Bake 5 ingredients or less
OCCASION/HOLIDAY
Weeknight Dinner, Light Lunch, Family Meal, Healthy Eating
SPECIAL CONSIDERATION/DIETARY CONCERNS
Quick & Easy, Healthy, High Protein, Low Carb
DISH TYPE
Main Course
INGREDIENTS
There are the following ingredients for Pesto Crusted Baked Haddock:
- 100g haddock fillet
- 1 tsp pesto sauce
- 5g breadcrumbs
- ½ tsp olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 160
- Protein: 22g
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 3g
- Fibre: 5g
- Sugar: 0g
- Sodium: 200mg
PREPARATION
- Preheat The Oven: Set it to 200°C (400°F) and line a baking tray with parchment paper.
- Pat The Haddock Dry: Use a paper towel to remove excess moisture for better texture.
- Spread The Pesto Sauce: Evenly coat the top of the haddock fillet with the pesto.
- Sprinkle The Breadcrumbs: Lightly press them into the pesto to create a crispy crust.
- Drizzle With Olive Oil: This helps achieve a golden-brown topping while baking.
- Place On The Baking Tray: Position the fillet skin-side down for even cooking.
- Bake For 12–15 Minutes: Cook until the fish is opaque and flakes easily with a fork.
- Serve Immediately: Pair with a fresh salad or roasted vegetables for a complete meal.
PREP TIME
3 minutes
COOKING TIME
12–15 minutes
TIPS
- Use Fresh Haddock: Fresh fillets hold their shape better and have a sweeter taste.
- Don’t Overbake: Overcooking makes haddock dry; remove it once it flakes easily.
- Use Homemade Pesto: Freshly made pesto enhances the flavour and reduces additives.
- For Extra Crispiness: Lightly toast the breadcrumbs before sprinkling them on the fish.
- Adjust The Seasoning: Add a pinch of salt and pepper if needed, depending on the pesto’s saltiness.
- Try Different Breadcrumbs: Use panko for a crunchier texture or almond meal for a low-carb option.
- Add Lemon Zest: Grate fresh lemon zest over the fish before baking for a citrusy kick.
- Pair With Sides: Serve with steamed asparagus, quinoa or roasted cherry tomatoes for a balanced meal.
VARIATIONS
- Cheesy Crust: Mix grated Parmesan with the breadcrumbs for a richer flavour.
- Nut-Free Option: Use a basil and garlic-based pesto without nuts.
- Gluten-Free Alternative: Swap regular breadcrumbs for crushed almonds or gluten-free breadcrumbs.
- Spicy Kick: Add a pinch of red pepper flakes to the pesto for a bit of heat.
- Dairy-Free Option: Use a dairy-free pesto made with nutritional yeast instead of cheese.
- Herb-Infused: Sprinkle fresh thyme or oregano over the fish before baking for added aroma.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 180°C (350°F) for 5–7 minutes.
- Freezing: Freeze uncooked haddock with the pesto and breadcrumbs for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time.
- Make-Ahead Tip: Assemble the fillet with pesto and breadcrumbs in advance and refrigerate for up to 12 hours before baking.