Bread Crumb Topped Haddock with Red Pepper Aioli

Linda Dalton


This recipe originally came from Lidia Bastianich, one of my favorite cookbook authors and celebrity chefs. I lightened up her recipe a bit and served it with one of my own creations- a roasted red pepper, lemon and caper aioli.


★★★★★ 2 votes

10 Min
20 Min


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1 1/2 lb
haddock filets
1 tsp
kosher salt
4 Tbsp
olive oil, extra virgin/divided
1/4 c
white wine, dry
juice from 1 lemon
4 clove
garlic peeled and crushed
1/2 c
bread crumbs, seasoned
zest of one lemon
1/4 tsp
ground cayenne pepper
fresh lemon slices for garnish


roasted red pepper (jarred), finely chopped
3 tsp
capers, finely chopped
juice of 1/2 lemon
1/4 tsp
kosher salt
1/2 tsp
horseradish (jarred)
1/2 c
light mayonnaise

How to Make Bread Crumb Topped Haddock with Red Pepper Aioli


  • 1To make the fish: Pre heat oven to 400 degrees. Lightly salt the fish on both sides, using about 1/2 tsp in all. Pour 2 T of the olive oil, lemon juice, white wine and an additional 1/4 tsp salt into a baking dish (I use a glass Pyrex) and whisk together well. Drop in the crushed garlic and stir with the dressing.
  • 2Lay the fish filets in the dish, turn and swish them around in the olive oil mixture so both sides are thoroughly moistened. Arrange them skin side down in the baking dish. I tuck the crushed garlic under the fish so it won't burn while cooking.
  • 3Toss bread crumbs in a bowl with the lemon zest, cayenne pepper and remaining salt. Drizzle with 2 T olive oil and toss bread crumb mixture well until evenly moistened. Spoon the seasoned bread crumbs on top of the filets in an even layer. Bake uncovered until crumbs are golden and the fish is cooked through, about 20-25 minutes.
  • 4To make the sauce: Combine all ingredients in a medium size bowl and whisk until combined. Serve sauce over fish and garnish with lemon slices.

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About Bread Crumb Topped Haddock with Red Pepper Aioli

Course/Dish: Fish, Other Sauces
Main Ingredient: Fish
Regional Style: American

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