1-2 cups buttermilk
3/4 c. Panko breadcrumbs
1/2 c. fresh, grated Parmesan cheese
1 tsp. dried thyme
1/4 c. melted butter
salt (to taste)
Paprika
Lemon
Place haddock in a large glass baking dish. Pour buttermilk over the top making sure the fish is covered (it's okay if the skin is up and is not covered). Cover and place in the refrigerator. Soak for at least 1 hour, but no more than 12 hours.
Heat oven to 475 degrees. Cover a shallow baking pan with aluminum foil and set aside. Mix breadcrumbs, cheese, and thyme in a shallow bowl. Remove fish pieces and allow to drain slightly and then dip (flesh side down) in the breadcrumb mixture, pressing to make sure they are sticking. Place fish pieces on foil-lined pan.Repeat until all fish pieces are covered in cheese-crumb mixture, pressing any leftover crumbs on top of the fish.
Drizzle melted butter over the top of all the fish. Sprinkle with salt and paprika.
Bake on top rack of oven for about 13-15 minutes or until fish is flaky. Be sure not to over-bake or it will be dry. Serve with lemon wedge and sprinkle lemon juice on top just before eating.
This recipe can be used for any fish, but works best with white fish and not too good for a more meaty fish (like salmon, tuna, or swordfish).
Serve with salad and a side of orzo-pesto bake.
Makes 5-6 servings.
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