New England Baked Haddock with Buttery Cracker Topping

Why You’ll Love This Recipe

• New England classic: flaky haddock under a buttery cracker cap with a bright lemon finish.
• One oven temperature for the whole meal—fish and potatoes cook side by side.
• Balanced plate: crisp-tender potatoes and creamy, tangy coleslaw round out the fish beautifully.
• Weeknight-easy with simple pantry staples and precise, reliable timing.

Grocery List

• Produce: 1 lemon, fresh parsley, 1.5 lb new potatoes, green cabbage (about 1/2 medium head), 1 large carrot, 1 small red onion
• Dairy: Unsalted butter, mayonnaise, sour cream or Greek yogurt
• Pantry: Buttery round crackers, olive oil, apple cider vinegar, Dijon mustard, celery seed, paprika, kosher salt, black pepper, garlic powder

Full Ingredients

Baked Haddock

• 1.5 lb haddock fillets (about 4 pieces), skin removed
• 1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 5 tbsp unsalted butter, melted, divided
• 1 lemon: finely grated zest + 2 tbsp fresh juice, plus wedges for serving
• 1 cup crushed buttery round crackers (about 24 crackers), crushed to coarse crumbs
• 2 tbsp finely chopped fresh parsley, plus more for garnish
• 1 tsp sweet paprika

Roasted New Potatoes

• 1.5 lb new potatoes, halved (or quartered if large)
• 2 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder

Creamy Coleslaw

• 6 cups finely shredded green cabbage (about 1/2 medium head)
• 1 large carrot, grated
• 1/4 cup very thinly sliced red onion
• 1/2 cup mayonnaise
• 2 tbsp sour cream or plain Greek yogurt
• 2 tbsp apple cider vinegar
• 1 tbsp granulated sugar
• 1 tsp Dijon mustard
• 1/2 tsp celery seed
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Step-by-Step Instructions

Step 1: Heat the oven and start the potatoes

Preheat the oven to 425°F with a rack in the middle. Line a large sheet pan with parchment for easy cleanup. Toss the halved new potatoes with olive oil, garlic powder, 3/4 tsp salt, and 1/2 tsp pepper. Spread cut-side down on the pan and roast for 25–30 minutes, turning once halfway, until golden and tender.

Step 2: Make the coleslaw dressing

In a large bowl, whisk the mayonnaise, sour cream (or yogurt), apple cider vinegar, sugar, Dijon, celery seed, 1/2 tsp salt, and 1/4 tsp pepper until smooth. Add the cabbage, carrot, and red onion. Toss to coat thoroughly, then refrigerate to chill and soften while you cook the fish and potatoes.

Step 3: Prep the haddock and lemon butter

Lightly grease a 9×13-inch baking dish. Pat the haddock fillets dry with paper towels and place them in the dish in a single layer. Season the tops evenly with 1/4 tsp salt and 1/4 tsp pepper. In a small bowl, combine 2 tbsp melted butter with the lemon zest and 2 tbsp lemon juice. Brush the lemon butter over the fillets.

Step 4: Mix the cracker crumb topping

Crush the buttery crackers into coarse crumbs (think pea-sized bits, not powder). In a bowl, stir the crumbs with the remaining 3 tbsp melted butter, parsley, and paprika until the mixture feels like damp sand. Taste a pinch; add a tiny pinch of salt if needed. This ensures a crisp, flavorful crust.

Step 5: Top and bake the haddock

When the potatoes have about 12–15 minutes left, mound and gently press the crumb mixture over each fillet to fully cover. Bake the fish at 425°F for 12–15 minutes (for 1-inch-thick fillets) until the crumbs are golden and the fish flakes easily with a fork and reaches 145°F in the thickest part. For extra color, broil for 1–2 minutes, watching closely. Let the fish rest 3 minutes.

Step 6: Finish the sides

Give the potatoes a final toss; if you’d like a little extra crunch, broil them for 1 minute. Taste the coleslaw and adjust seasoning with a pinch more salt, pepper, or vinegar to brighten, if desired.

Step 7: Plate and serve

Transfer the haddock to warm plates. Add a scoop of creamy coleslaw and a pile of roasted new potatoes. Shower everything with a bit of fresh parsley and serve with lemon wedges for squeezing over the fish. Enjoy immediately while the crust is crisp and the fish is tender.

Pro Tips

• Dry fish = crisp crust. Pat the haddock thoroughly before brushing with lemon butter.
• Right-size crumbs. Aim for coarse cracker pieces so the topping stays airy and crunchy, not sandy.
• One oven, perfect timing. Start potatoes first; slide in the fish for the last 12–15 minutes so everything finishes together.
• Check doneness by flake. The fish should flake easily and hit 145°F at the thickest point.
• Broil for color. A quick 1–2 minute broil deepens the golden crust without overcooking the fish.

Variations

• Panko blend: Swap half the crackers for panko for a lighter, extra-crispy crumb.
• Citrus-herb: Add 1 tsp grated lemon zest to the crumbs and swap parsley for dill or chives.
• Different white fish: Cod, pollock, or hake work well—adjust bake time for thickness.

Storage & Make-Ahead

Coleslaw improves as it rests; make it up to 24 hours ahead and keep covered in the fridge. The cracker topping can be mixed several hours ahead and refrigerated; bring to room temp before using. Roasted potatoes reheat well at 400°F for 8–10 minutes. Baked haddock is best fresh; if you have leftovers, refrigerate up to 2 days and rewarm gently at 275°F for 10–12 minutes to avoid drying out (the crust will soften).

Nutrition (per serving)

Approx. 760 calories; 36 g protein; 50 g carbohydrates; 43 g fat; 6 g fiber; 920 mg sodium. Nutrition will vary based on exact ingredients and portion sizes.