This is a coastal Maine classic recipe.
The buttery crust from the Ritz crackers & Dijon mustard combo is amazing,
especially with a drizzle of fresh lemon juice.
Broccoli on the side is the perfect pairing.
8 Tbls. unsalted butter, divided (1 Tbls., 5 Tbls., 2 Tbls.)
4 (6 oz.) haddock fillets (see Note)
kosher salt
freshly ground black pepper
1 egg yolk
2 Tbls. Dijon mustard
1 sleeve (32) ritz crackers, coarsely crushed.
2 lemons, sliced into wedges
broccoli florets for 4 people
Preheat oven to 350 degrees.
Lightly grease a medium shallow baking dish with 1 tablespoon butter.
Season haddock fillets with salt and pepper.
In a small bowl, mix egg yolk and Dijon mustard. Brush mixture liberally over top of each fillet.
Lay fish into prepared baking dish, leaving at least 1-inch between fillets.
In a small saucepan (or use microwave), melt 5 tablespoons butter or margarine.
Pour crushed Ritz crackers into a medium bowl and pour melted butter over cracker; mix to combine. Cracker mixture should hold together when squeezed.
Press cracker mixture onto top of each haddock fillet to form a thick crust.
Transfer to baking dish to oven’s center rack and bake until fish flakes at thickest part when gently pressed and crust turns golden brown (about 15-25 minutes, depending on thickness of fillets). Check after 15 minutes.
BROCCOLI: While fish bakes, cook broccoli using a steamer. Steam until tender, but not soggy (about 15 minutes). Remove broccoli from steamer and toss dry. Transfer to a small bowl, toss broccoli with remaining 2 tablespoons of butter or margarine and season with salt, pepper and fresh lemon juice, to taste.
Serve haddock with broccoli and a lemon wedge (squeeze fresh lemon juice over haddock).