- Stir together breadcrumbs, Parmesan cheese, salt and pepper in a flat plate.
- Dip haddock into beaten egg and then press into breadcrumb mixture to coat.
- Heat oil in a skillet and cook fish over high heat for 3 minutes per side, or until fish flakes easily with a fork.
- Serve with tomato sauce, brown rice and steamed brocoli.
CHEF’S SECRET
For an even crispier crust and a bit of heat, add a pinch of red pepper flakes to your breadcrumb and Parmesan mix.
- If you have a bit more time, let the breaded fillets rest in the refrigerator for 10 minutes before cooking. The breading sticks to the fish better and becomes extra crispy when cooked.
- Try substituting the brown rice with quinoa for a nutty flavour or with mashed potatoes for extra creaminess.
- When cooking the broccoli, add a crushed garlic clove to the cooking water for a subtle aromatic note.
Let yourself be tempted by the exquisite flavour of Parmesan-crusted haddock, a dish that combines melt-in-your-mouth fish with a crispy, golden crust. Each fillet is coated in a Parmesan-rich breadcrumb mix, offering a burst of flavour as cheese blends seamlessly with delicate haddock. Served with soft brown rice and vibrant green broccoli cooked to perfection, this dish is a true feast for the senses. It is both light and high in omega-3 fatty acids, making it an ideal choice for a healthy, flavourful meal.