Sun-Dried Tomato and Lemon Baked Fish

Sun-Dried Tomato and Lemon Baked Fish

  • Preparation 15 min
  • Cooking 10 min
  • Servings 4

Our lively mixture of panko, sun-dried tomatoes, mint and lemon zest gives these haddock fillets a whole new take. Elevating the everyday baked white fish, they’re not only crispy, but full of delightful flavours.

Featured in RICARDO Magazine BACK TO SCHOOL 2016 (p. 32)
  • Sans noix
  • Sans oeufs



    • 1 ½ lb (675 g) haddock fillets, cut into 4 steaks
    • ½ cup (30 g) panko bread crumbs
    • 1 tbsp chopped oil-packed sun-dried tomatoes
    • 1 tbsp chopped fresh mint
    • 1 lemon, zest finely grated
    • 2 tbsp (30 ml) melted butter
    • 1 lemon, cut into wedges
    • Salt and pepper


Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet

RICARDO Non-stick Baking Sheet

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