Haddock au Gratin
Tender, flaky haddock fillets baked in a rich, creamy cheddar cheese sauce and topped with golden, buttery breadcrumbs. A comforting New England classic that's surprisingly easy to make for a weeknight dinner.
For 4 servings
8 steps. 25 minutes total.
- 1
Preheat your oven to 375°F (190°C)
- a.Lightly grease a 9x13 inch baking dish. Pat the haddock fillets completely dry with paper towels, arrange them in a single layer in the prepared dish, and season lightly with salt and pepper.
- 2
In a medium saucepan over medium heat, melt 3 tablespoons of the butter
- a.Whisk in the flour and cook for 1 minute, stirring constantly, to form a smooth paste (a roux). This cooks out the raw flour taste.
- 3
Gradually pour in the milk while whisking continuously to prevent lumps
- a.Bring the mixture to a simmer and cook for 3-4 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
- 4
Remove the saucepan from the heat
- a.Stir in the shredded cheddar cheese, 0.75 tsp salt, 0.25 tsp black pepper, 0.25 tsp of the paprika, and the Worcestershire sauce. Continue stirring until the cheese is completely melted and the sauce is smooth and velvety.
- 5
Step 5
- a.Pour the cheese sauce evenly over the haddock fillets, ensuring they are fully covered.
- 6
In a small bowl, melt the remaining 2 tablespoons of butter
- a.Add the panko breadcrumbs and the remaining 0.25 tsp of paprika. Mix well until the breadcrumbs are evenly coated. Sprinkle this mixture evenly over the cheese sauce.
- 7
Step 7
- a.Bake for 20-25 minutes, or until the fish is opaque and flakes easily with a fork and the topping is golden brown and bubbly. The internal temperature of the fish should reach 145°F (63°C).
- 8
Remove from the oven and let the dish rest for 5 minutes
- a.This allows the sauce to set slightly. Garnish with fresh parsley before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the smoothest sauce, use room temperature milk and add it very gradually while whisking constantly.
- 2Grate your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can result in a grainy sauce.
- 3Patting the haddock fillets completely dry is crucial for a flaky texture; otherwise, the fish will steam instead of bake.
- 4Do not overbake the fish. Check for doneness at the 20-minute mark to ensure it remains tender and moist.
- 5For an extra crispy topping, place the dish under the broiler for the last 1-2 minutes of cooking, watching carefully to prevent burning.
Adapt it for your goals.
Fish Substitution
Substitute haddock with other firm white fish like cod, pollock, or halibut. Adjust baking time based on the thickness of the fillets.
Cheese BlendCheese Blend
Experiment with different cheeses. A mix of Gruyère and cheddar adds a nutty flavor, or add a bit of Parmesan to the breadcrumb topping for extra saltiness.
Flavor BoostFlavor Boost
Add a teaspoon of Dijon mustard or a pinch of nutmeg to the cheese sauce for extra depth of flavor. Fresh dill or chives can also be used instead of parsley.
Add VegetablesAdd Vegetables
Sauté some spinach, leeks, or mushrooms and layer them in the baking dish under the fish for a complete one-pan meal.
Why this is on our healthy list.
Excellent Source of Lean Protein
Haddock is a high-quality, low-fat protein source, essential for building and repairing tissues, muscle maintenance, and overall body function.
Rich in Omega-3 Fatty Acids
This fish provides beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels, as well as promoting brain function.
Supports Bone Health
The milk and cheddar cheese in the sauce are great sources of calcium and vitamin D, crucial nutrients for maintaining strong and healthy bones.
Frequently asked questions
A typical serving of Haddock au Gratin contains approximately 450-550 calories, depending on the specific ingredients used, such as the fat content of the milk and cheese.