Crispy Coated Baked Haddock with Grape Tomatoes

This Crispy Coated Baked Haddock with Grape Tomatoes is one of the easiest one pan meals and I love this crunchy flavorful topping.


The grape tomatoes are covered in cheese and baked with lots of flavors and this fish is tender and moist with a delicate flavor.


I just love making this for friends and family dinners it's really colorful on a bed of pasta with tomatoes added for a side dish.


This coating is with flour and breadcrumbs flavored perfectly for making this a super crispy coated fish.


You can add any other side dish as this fish is great on a bed of spinach or another green if you want to cut some carbs.


If you love seafood you may also like to try our Seafood Medley and Seafood and Crab Lemon Scampi recipes.


If you can't find haddock in your area try some of our many suggestions below to substitute like cod, halibut or another white fish you prefer.


Scroll down and print off the recipe.

Use any Seafood

I have made this recipe with just about every kind of fish but our favorite is haddock which is a mild white fish found in the North Atlantic.


If you want to substitute Mahi Mahi or another firm fish this recipe is very versatile.


Our third favorite fish to make this dish with is salmon, the coating gets nice and browned with the additional oil from salmon, and delicious


The tomatoes are covered in crispy cheese as this is baked and so good plus you can even smother this with shredded provolone, mozzarella or Parmesan in long shreds.

Ingredients You Will Need (see the recipe card for measurements):

• haddock, ( or use sea bass, or halibut, salmon, mahi-mahi, or other fish you prefer)
• flour
• baking powder
• cornmeal
• butter or olive oil
• granulated garlic powder
• paprika
• eggs
• grated cheese
• oregano 
• salt and pepper to taste
• Optional: red pepper flakes, cajun seasoning, or hot sauce for a spicy hot style fish

Any Seafood Can Be Used

• Talapia
• Mahi Mahi
• Grouper
• Salmon
• Cod
• Chilean seabass
• Shrimp
• Snook
• Halibut
• Redfish
• Lobster

Other Additions

• fresh spinach leaves
• boiled escarole
• mushrooms
• sliced squash of any kind
• sliced onions

Tips

1. Don't overcook the seafood you're using
2. use only fresh ingredients for the best results
3. for spicy add some hot sauce to taste or more cayenne pepper
4. for those allergic to seafood use chicken breast
5. for a low-fat version use all chicken broth, or lemon juice, not wine
6. this dish can be served with a side of spaghetti rice, or spinach cooked

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Seafood Lovers!

This easy-baked haddock is wonderful with garlic flavors.


You can add vegetables you like if you're not a fan of  tomatoes, just pick out a vegetable you like


We also added this dish as part of our 7 Fishes tradition on Christmas Eve during the holidays.

Crispy Coated Baked Haddock wuth Grape Tomatoes

Yield: 6

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

This is a delicious baked white fish with a breading baked and super crispy with tomato. Serve this on a bed of pasta.

Ingredients

• 8 pieces of white fish (haddock, cod or halibut pieces
• 8 ounces of grape tomatoes sliced
• 2 eggs are beaten and added to a pie plate
• Coating Mix place all in a large shallow plate:
• 1 cup all-purpose flour
• 1/2 cup Italian flavored breadcrumbs
• 2 tablespoons fine cornmeal
• 1 teaspoon salt
• 2 teaspoons ground sweet paprika
• 1/2 teaspoon granulated garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon dried parsley
• 1/2 cup grated Pecorino Romano cheese
• 1/4easpoon baking powder
• around 4 tablespoons of olive oil or melted butter
• GarnishTopping:
• 8 ounces of grape tomatoes sliced, Pecorino Romano cheese for pasta and tomatoes

Instructions

1. Preheat the oven to 425 degrees.
2. Oil spray a baking dish to accommodate the fish.
3. Mix the breading together and add to a shallow plate.
4. Beat the eggs into a pie plate and set aside.
5. Dip the chicken into the breading then the egg then the breading last.
6. Place on the baking sheet.
7. Drizzle with oil or butter.
8. Add the tomatoes drizzle with a little more oil sprinkle with oregano and granulated garlic powder, and cheese (just a little for flavor).
9. Bake in the 425 preheated oven for around 10 to 15 minutes or until the fish is crispy and can flake easily with a fork.
10. serve on your favorite cooked pasta (cooked to package instructions and drained)
11. Garnish with grated cheese and red hot pepper flakes.

Notes

Tips

1. Don't overcook the seafood you're using
2. use only fresh ingredients for the best results
3. for spicy add some hot sauce to taste or more cayenne pepper
4. for those allergic to seafood use chicken breast
5. for a low-fat version use all chicken broth, or lemon juice, not wine

Other Additions

• fresh spinach leaves
• boiled escarole
• mushrooms
• sliced squash of any kind
• sliced onions

Nutrition Facts

Calories

417.4

Fat (grams)

24.24

Sat. Fat (grams)

9.85

Carbs (grams)

28.72

Fiber (grams)

2.02

Net carbs

26.7

Sugar (grams)

2.13

Protein (grams)

20.94

Sodium (milligrams)

1036.55

Cholesterol (grams)

103.19

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https://www.whatscookinitalianstylecuisine.com/2011/04/baked-haddock-in-pinot-grigio-with.html

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Crispy Coated Baked Haddock wuth Grape Tomatoes, haddock recipes, cod fish recipes, crispy baked haddock with tomatoes,

seafood recipes, fish recipes

Italian

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