Anyone else love a good baked fish? The crumb topping…the buttery goodness….it’s…sooo…goooooood. Props go to my hubby for coming up with this on the fly a couple weeks ago. It’s already becoming a weekly go to. I’m not going to write a long story, or overdo it on the photos. Let’s get right to the details of this mighty fine dish!
- 1 Pound Haddock (we are lucky to have it local)
- 1 Sleeve gluten free crackers (I used Bento herb and garlic - it's perfect!)
- 2 TB Kerrygold butter
- Sea Salt & Pepper to taste
- Preheat the oven to 350F. Rinse and pat dry the fish. Sprinkle both sides with sea salt and pepper. Melt 1TB butter in a 9x9 baking dish. Arrange the fish in the dish. You may need to overlap some of the fish pieces, it may not be a perfect fit. No worries. Don't overthink it. Put the fish in the dish. Crush crackers over the fish to create the crumb topping. Top the crackers with the remaining TB of butter. I like to dice up the final TB of butter into little cubes. Bake at 350F for 20 minutes. If the fish is very thin it will cook in less time, try 15 minutes.