Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 4 small haddock fillets, or 2 large ones
- Kosher salt
- 2-3 tablespoons butter
- 4-6 tablespoons bread crumbs
- Freshly ground black pepper
- Lemon wedges to serve
Lay the fillets skin side down -- even if there is no skin -- on a buttered broiler pan. A fish pan is ideal, but any heavy broiler pan will do. I cover mine in foil.
Salt the fish well, then slice the butter thinly and lay the pats on the haddock fillets. Top with a generous sprinkling of bread crumbs.
Broil for 10 minutes per inch of fish, based on how wide it is at its widest point. It'll take at least 5 minutes, even for thin fillets like sole.
Remove and grind black pepper over the fish, add more butter if you wish, and serve piping hot with lemon wedges. I like crusty bread and a simple salad to go with this recipe.
To drink? Chardonnay would be nice, as would a crisp Italian white such as pinot grigio.