Baked Stuffed Haddock (Seafood Stuffing)

I grew up eating this classic Baked Haddock with Seafood Stuffing and it still remains one of my all-time favorite dishes! Between the perfectly flaky fish and buttery seafood stuffing, it's hard not to love. Served with grilled vegetables during warmer months and roasted root vegetables or roasted potatoes during cool months, this meal is one you will put on repeat.

I was recently back on the East Coast visiting my family, and one of my favorite meals is classic baked haddock. Usually, this dish is packed with butter, literally dripping in butter, and depending on where you go, there may be just as much stuffing as fish.

While I don’t complain about this when I am out, at home, I like to make a healthier version that celebrates the fish and uses just enough butter and stuffing to make it taste delicious without going overboard.

While traditionally, the stuffing is made with Ritz crackers, I like to use Panko breadcrumbs since they are lower in calories. Still, you can swap in traditional crackers if you prefer - it works great both ways. 

For the simple seafood stuffing, the bread crumbs are combined with fresh or imitation crab, butter, lemon, and some simple spices. It is delicious, and for someone who grew up eating a super buttery version of this stuffing, I like this version even better. It stays crispy, and you can taste the seafood and spices.

If you are looking for more lightened-up fish dishes, don't miss these Tilapia Fish Burgers, Baja Fish Tacos, and Baked Fish and Chips!

Why You’ll Love Making Baked Stuffed Haddock

Here are some reasons why you'll want to bake and stuff your haddock fillets:

• Healthier: My Panko version of classic New England baked haddock with Ritz cracker crumbs has less fat and calories but is still delicious!
• Fast and easy: This feels like a fancy restaurant dish, but it comes together in about 15 minutes, including prep time!
• Customizable: Consider this a base recipe and substitute ingredients as you like. Use other mild white fish like cod instead of haddock. Add some white wine or lemon pepper to the stuffing. Or top with parmesan cheese and different fresh herbs after cooking.

If you love white fish, you might enjoy my Pan Seared Cod and Honey Lime Tilapia next time!

Ingredients and Easy Swaps

Here is everything you need to make this baked stuffed haddock recipe:

• Haddock: This white fish adds a nice, slightly sweet flavor that keeps the dish light. No haddock? Cod, halibut, and mahi-mahi are good too.
• Panko breadcrumbs: These Japanese-style breadcrumbs add a great crunch without all the extra richness. If you do crave that super buttery flavor, stick with the Ritz.
• Crab meat: Crab meat gives this stuffing that classic New England flavor! Fresh seafood is amazing, but imitation works great, too. Feel free to throw in some extra cooked and chopped seafood as well, including shrimp, scallops, or clams. 
• Butter: Melted butter binds the stuffing and makes it crispy. For a dairy-free version, use plant-based butter. You can also use a little bit of olive oil.
• Lemon juice: A bit of lemon juice keeps the stuffing from being too rich. Mix in some zest if you like it citrusy.
• Parsley: Chopped fresh parsley adds a nice herb flavor and color to this casserole dish. Dry parsley flakes work, too.

How to Make Baked Haddock with Seafood Stuffing

This baked haddock has a lighter seafood stuffing with tender and flaky fish. It literally takes a couple of minutes – mix the stuffing, spread on your haddock, then bake!

Here's the step-by-step process:

1. Preheat the oven (or grill): Turn your oven up to 500 degrees. You could use the broiler, but the fish cooks more evenly on a rack in the oven. You can also grill the fish on a piece of foil.
2. Make the stuffing: Mix the breadcrumbs, crab, butter, lemon juice, parsley, salt, and pepper.
3. Bake: Press the stuffing on to the fish. Place in the oven on a baking sheet and cook for 5-7 minutes or until the fish flakes easily. 
4. To grill: Place the fish on a large piece of heavy-duty aluminum foil and place on the grill. Grill for 5-7 minutes until fish is flaky and cooked through.

What temperature do you bake haddock at?

There are actually a few different ways to bake haddock in the oven and all three work great. Usually, I will choose the temperature and time that works best with the other dishes I am preparing.

So, if I roast vegetables at 425 degrees, I will also cook my fish at that temperature. If I am only cooking the haddock, I would broil it since it is the fastest cooking method.

Each of these temperatures and cook times will result in a flaky, moist fish. Just remember that the thickness of the fish and stuffing can vary slightly.

• Broiling: Broiling is one of my favorite ways to cook haddock since it gets slightly browned and crispy on top. When it is broiled, haddock usually takes 5-7 minutes.
• 400 degrees: If you bake your haddock at 400 degrees, it will take 12-15 minutes to cook, depending on the thickness.
• 425 degrees: If you bump the temperature up to 425 degrees, the haddock will take 9-12 minutes, depending on its thickness.

Recipe Tips and Tricks

Cooking white fish can be tricky because they're so delicate. These tips can help you get great results:

• Pat the fish dry: Blot out as much moisture as you can from your haddock fillets. This helps prevent the bottom of the stuffing from getting soggy.
• Don't overload the fillets: I know that seafood stuffing is delicious, but we only need a thin layer for each piece. This way, the stuffing cooks evenly and doesn't overpower the delicate haddock.
• Preheat your baking sheet: Put the pan or baking dish inside your oven while it's preheating. This "sears" the bottom of the haddock for crispier fish.
• Use non-stick foil: Are you worried about your fish sticking to the bottom of the pan? Instead of putting it directly on your baking sheet, place the fish over non-stick foil. It makes the haddock easy to lift and reduces clean-up!
• Customize your stuffing: Try adding shrimp, scallops, or different herbs like dill or thyme to make your own version of baked stuffed haddock.

How do I know the haddock is done?

The best way to know if the haddock is cooked is to test it with a fork in the thickest part of the fillet. It should be opaque with no translucency, and the fish should flake off easily with a fork. Since fillets can vary significantly in thickness, you always want to check the haddock early to prevent it from drying out and overcooking.

Storage, Reheating, and Leftovers

Here’s how to keep leftover baked haddock fresh and tasty for round two, plus a few ideas for using up any extra fish:

• To store: Let the leftovers cool down, then transfer to an airtight container. It'll last up to 3 days but try to finish it ASAP for the best flavor and texture.
• To reheat: Bake your leftover haddock at 350°F for 8-12 minutes. You can also microwave it. Cover the fish with a damp paper towel so it doesn't dry out or turn rubbery.
• Leftover ideas: Flake the fish into tacos, add it to a salad, or use it in pasta. The stuffing is great on baked potatoes and in creamy chowders, too.

Can I cook haddock on the grill during warmer months?

When it's warm outside, this dish is still a great one to prepare and can easily be adapted to the grill. Simply prepare the fish and place it on a piece of heavy duty aluminum foil. You can also just double up regular foil. Then place it directly on the grill and cook for 5-7 minutes until the fish is opaque and flakes easily with a fork.

The best part? This works with the seafood stuffing on top of the fish, too. It's definitely a great way to cook your favorite fish on the grill! The foil ensures you don't have to worry about the fish sticking. As long as the grill is preheated, there is no need to flip the fish.