Haddock with Herbed Crumbs

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds haddock fillets (or other fish fillets)
  • Salt
  • cup butter, melted
  • 3 cups soft fresh bread crumbs
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon crumbled dried oregano
  • ½ teaspoon crumbled dried marjoram


    1. Preheat oven to moderate (350°F.).

    2. Cut the fish into four to six serving pieces. Arrange the pieces in a buttered baking pan. Sprinkle with salt and pour half of the melted butter over the fish.

    3. Blend all the remaining ingredients and sprinkle the mixture over the fish. Bake for twenty-five to thirty minutes, or until fish flakes easily when tested with a fork.