The Best Baked Haddock Evah

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Are you afraid of having fish because you can't or don't know how to cook it? This easy-to-follow recipe will show you how easy it is to make an awesome entree.

First you need haddock- fresh haddock if you can. I find out when the local stores get the fish in and plan accordingly. I like to use 8 oz filets. I have useed this on 4-8 oz filets.

Next you need lemons. 1 lemon per pound of haddock
Ritz crackers. One row per 8 ounce filet.
Unsalted Butter. 4-6 tablespoons, melted (per row of Ritz)
Ground Pepper and Old Bay for seasoning
Panko optional for added crunch
Parchment paper

Lay the fish out on a plate or tray, skin-side down.
Cut a lemon in half and squeeze it on the fish- cover the entire fish- no seeds!
Season the lemon-soaked fish with pepper and Old Bay seasoning - set aside

Take the Ritz crackers and grind them up. I use a blender for some and do some by hand. It is all about the crunch and textture of the final product.
Add the melted butter to the Ritz and stir until the entire misture is moist and pastey (add Panko here and mix in)

Now preheat the oven to 350 degrees F. This will give the lemon and seasoning time to work into the fish and the crackers time to absorb the butter.

Once the oven is warmed up put parchment paper on the baking tray and place the fish on the paper.

Next take the Ritz cracker mix and apply it to the top of filets. Pack it on, you want at least 1/4 inch of Ritz on top.

Put the tray with the fish on the middle rack of the oven and bake for 15 minutes. If the Ritz topping isn't browning you can switch to broil (Hi) for a couple minutes to make it a little more crisp. Just don't forget it and burn it.

Once the top is browned enough just take it out and serve it up! Goes great with broccoli and potatoes.

Yes this should work for any fish. And yes you can season the Ritz mix. And yes you can add more lemon to the finished product.

My eleven year old can't wait for fish night...