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finished recipe on a white plate garnished with lemon wedges and fresh diced parsley

Creole Baked Haddock Recipe with Panko Crumbs

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3-4 haddock fillets (about 1 pound haddock fillets)

1/4 cup milk

1 tablespoon creole mustard

1 1/2 teaspoons cajun or creole seasoning, divided

1 cup panko breadcrumbs

3 tablespoons butter, melted

2 tablespoons fresh flat leaf parsley, diced

Lemon wedges, for serving


  1. Preheat oven to 375℉. Prepare a large baking sheet with a sheet of parchment paper. Set aside.
  2. Dry haddock fillets well with paper towels or a tea towel. Place fish on a baking pan. Combine milk, creole mustard and 3/4 teaspoon cajun seasoning in a bowl. Whisk well. Pour the mixture over the fish fillets.
  3. Next, combine panko crumbs, melted butter and remaining cajun seasoning in a small bowl. Mix well to combine. 
  4. Pour seasoned panko breadcrumb mixture evenly over the top of the fish fillets, pressing the mixture onto the fish. Bake for 12-15 minutes, or until fish is cooked through (internal temperature of 145 ℉) and the panko mixture is golden brown. 
  5. Remove from the oven and serve with fresh parsley, a squeeze of lemon juice, Mardi Gras Mustard or Homemade Tartar Sauce.


Using the same measurements of ingredients for the topping, you could make this a cod recipe by using cod fillets instead of haddock

  • Prep Time: 5
  • Cook Time: 15
  • Category: lunch, dinner
  • Method: oven
  • Cuisine: American, Southern, Cajun, Creole