Ingredients
Scale
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
Instructions
- Preheat oven to 375℉. Prepare a large baking sheet with a sheet of parchment paper. Set aside.
- 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.
- Next, combine panko crumbs, melted butter and remaining cajun seasoning in a small bowl. Mix well to combine.
- 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.
- Remove from the oven and serve with fresh parsley, a squeeze of lemon juice, Mardi Gras Mustard or Homemade Tartar Sauce.
Notes
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