1 lb. fresh haddock
2 Tbls. mayo (Hellman’s)
4 Tbls. salted butter at room temperature
2 t. Dijon mustard
1 t. garlic powder
1 c. panko bread crumbs
1 t. dried basil (or dried dill)
juice of half a lemon (save zest)
lemon zest from lemon half (save other half for serving)
Preheat oven to 425 degrees and prepare a rimmed baking sheet by spraying lightly with cooking spray. Set aside.
Gently pat both sides of the haddock then season with salt. Place on baking sheet.
In a bowl, mix together all the ingredients for the topping. Using your hands, gently and evenly spread it across all the haddock. It doesn’t have to be perfect.
Bake for 15 – 22 minutes or until haddock is cooked through and the topping is slightly brown. The thicker the haddock, the longer the baking time.
*If topping isn't as browned as you like, boil it for a few seconds.
Slice leftover lemon half into wedges and squeeze over cooked fish before eating.