Delicious and versatile, use this topping to complement any fish fillets!
Change the herbs to vary the flavor. This recipe works well with virtually any fish fillets.
1½ to 2 pounds haddock, skin left on
½ cup bread crumbs
2 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley or sweet marjoram, or 1 tablespoon fresh tarragon
Preheat the oven to 400.
Dry the haddock and oil lightly. Place in a large baking dish, skin side down. Mix together the bread crumbs, cheese, and herbs. Spread over the fish. Bake for 10 to 12 minutes, or until cooked through but still slightly translucent.