Baked Haddock with Cheese (Printable)
Tender haddock fillets baked to perfection with a smooth, cheesy topping that’s sure to impress.
# What You'll Need:
→ Fish
01 - 4 skinless, boneless haddock fillets, approximately 5.3 oz each
02 - 1 tablespoon fresh lemon juice
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
→ Cheese Sauce
05 - 2 tablespoons unsalted butter
06 - 2 tablespoons all-purpose flour
07 - 1 cup whole milk
08 - 1 cup sharp cheddar cheese, grated (about 3.5 oz)
09 - 1/4 teaspoon Dijon mustard
10 - 1/4 teaspoon ground white pepper
11 - Pinch ground nutmeg
12 - Salt, as needed
→ Topping
13 - 1/4 cup breadcrumbs (about 0.9 oz)
14 - 1 tablespoon melted unsalted butter
15 - 2 tablespoons grated Parmesan cheese
16 - 2 tablespoons fresh parsley, chopped (optional)
# How To Make:
01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold the fillets in a single layer.
02 - Place haddock fillets in the baking dish. Drizzle with lemon juice and season with salt and black pepper.
03 - Melt butter in a saucepan over medium heat. Stir in flour and cook, stirring constantly, for 1 minute.
04 - Gradually whisk in milk, avoiding lumps. Continue cooking and stirring until sauce thickens, about 3 to 4 minutes. Remove from heat and stir in cheddar, Dijon mustard, white pepper, nutmeg, and salt until smooth.
05 - Pour cheese sauce evenly over haddock fillets in the baking dish.
06 - Mix breadcrumbs, melted butter, and Parmesan cheese in a bowl. Sprinkle evenly over the cheese sauce.
07 - Bake for 20 to 25 minutes until fish flakes easily with a fork and topping is golden brown.
08 - Optionally sprinkle chopped parsley over the baked haddock before serving immediately.
# Expert Tips:
01 -
- The cheese sauce clings to every flake of fish, turning plain haddock into something luxurious without any fuss.
- It bakes in one dish, so cleanup is minimal and you can relax while it bubbles in the oven.
- The buttery breadcrumb topping adds a satisfying crunch that balances the creamy richness underneath.
02 -
- Whisk the milk in slowly or you will end up with floury lumps that no amount of stirring will fix, and trust me, starting over is not fun.
- Do not overbake the fish or it will dry out and turn rubbery, so check it at 20 minutes and pull it the moment it flakes.
03 -
- Grate your own cheese instead of buying pre-shredded, because the anti-caking powder on bagged cheese prevents a truly smooth melt.
- Let the fish sit at room temperature for ten minutes before baking so it cooks evenly and stays tender in the center.