Baked Dublin Haddock with Herb Crust: A Taste of Irish Coastal Flavors

Spread the love

Baked Dublin Haddock with Herb Crust is a dish that embodies the essence of Ireland’s coastal cuisine, featuring tender haddock fillets topped with a crunchy, herbaceous crust. This recipe pairs the mild, sweet flavor of haddock with a blend of fresh herbs and breadcrumbs, creating a delightful contrast of textures and flavors. Whether served with roasted vegetables or a side of creamy mashed potatoes, Baked Dublin Haddock with Herb Crust promises to be a comforting and memorable addition to your dining table.


For the Herb Crust:

  • 1 cup fresh breadcrumbs (from about 3-4 slices of bread)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • Zest of 1 lemon
  • 2 tablespoons unsalted butter, melted
  • Salt and freshly ground black pepper, to taste

For the Haddock:

  • 4 haddock fillets, skinless and boneless (about 6 oz each)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving
  • Fresh parsley, chopped, for garnish


1. Preheat the Oven:

  • Preheat your oven to 400°F (200°C).
  • Lightly grease a baking dish with olive oil or cooking spray to prevent sticking.

2. Prepare the Herb Crust:

  • In a medium bowl, combine fresh breadcrumbs, chopped parsley, dill, chives, and lemon zest.
  • Drizzle melted butter over the breadcrumb mixture and toss until well combined.
  • Season with salt and freshly ground black pepper to taste. Set aside.

3. Prepare the Haddock Fillets:

  • Pat dry the haddock fillets with paper towels to remove excess moisture.
  • Brush both sides of each fillet with olive oil and season with salt and freshly ground black pepper.

4. Apply the Herb Crust:

  • Place the seasoned haddock fillets in the prepared baking dish in a single layer.
  • Press the herb crust mixture evenly onto the top of each haddock fillet, covering them completely with a generous layer.

5. Bake the Haddock:

  • Transfer the baking dish to the preheated oven and bake for 12-15 minutes, or until the haddock is cooked through and the crust is golden brown and crispy.
  • The fish should flake easily with a fork when done.

6. Serve Baked Dublin Haddock:

  • Remove the baked haddock fillets from the oven and let them rest for a few minutes.
  • Garnish with chopped fresh parsley and serve immediately, accompanied by lemon wedges for squeezing over the fish.

Tips for Success:

  • Fresh Herbs: Use a combination of fresh parsley, dill, and chives for a vibrant herb crust.
  • Breadcrumb Texture: For a finer crust, pulse the breadcrumbs briefly in a food processor.
  • Baking Time: Adjust baking time based on the thickness of the haddock fillets to ensure they are cooked through but not overcooked.
  • Serving Suggestions: Serve Baked Dublin Haddock with a side of steamed vegetables, roasted potatoes, or a light salad for a complete meal.


  • Panko Crust: Substitute regular breadcrumbs with panko breadcrumbs for a lighter and crunchier texture.
  • Herb Variations: Experiment with different herbs such as thyme, basil, or tarragon to customize the flavor profile of the herb crust.
  • Cheese Addition: Sprinkle grated Parmesan or cheddar cheese over the herb crust before baking for a cheesy twist.


Baked Dublin Haddock with Herb Crust is a delightful dish that celebrates the fresh flavors of haddock complemented by a crisp and aromatic herb topping. This recipe offers a simple yet elegant way to enjoy seafood, perfect for both casual meals and special occasions. Embrace the taste of Ireland’s coastal cuisine with every tender bite of Baked Dublin Haddock with Herb Crust, and savor the wholesome flavors that make this dish a favorite among seafood enthusiasts.

Facebook Comments

Written by Robert Zelesky

Leave a Reply

Your email address will not be published. Required fields are marked *

Irish Chicken Marsala: A Fusion of Flavors

Irish Beef Stuffed Bell Peppers: A Hearty and Flavorful Dish