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Baked Haddock With Buttery Ritz Cracker Topping

This quick and easy Baked Haddock With Buttery Ritz Cracker Topping is absolutely delicious and ready to eat in just 30 minutes. It’s sure to become a family favorite!

Tender, flaky and mild haddock seasoned with Old Bay and topped with crisp, buttery Ritz cracker crumbs with a hint of garlic…it’s a simple fish dinner that’s perfect for any night of the week (or even a holiday dinner)!

It’s so good that I dare say you might even convert some of those I-don’t-think-I-like-fish people with this one (I know because I was once one of them)!

So, for the past two years, my Butter-Baked Haddock has been the most popular recipe here on the blog (and it just may be at the top of the list again this year…stay tuned to find out).

Honestly, that has really surprised me. I guess there are a lot more fish lovers out there than I thought!

As a result, I figured it was high time I shared another favorite baked haddock recipe. And picking this one, also known as New England style baked haddock, was a no-brainer.

Besides haddock being mild, sweet, and not fishy (which makes it an excellent choice for appealing to almost everyone), this recipe is easy, fast, and super tasty.

It doesn’t get much better than that!

the ingredients needed to make baked haddock with buttery ritz cracker topping

Ingredients You Need

  • Unsalted butter (melted)
  • Haddock fillets (boneless and skinless)
  • Old Bay seasoning
  • Ritz crackers
  • Garlic powder
  • Chopped fresh parsley (for garnish, optional)

Note: Ingredient amounts are in the recipe card at the bottom of the post.

How to Make Baked Haddock with Buttery Ritz Cracker Topping

1: Preheat the oven to 375°F.

2: Grease the bottom of a 9×13-inch baking dish with 1 tablespoon of the melted butter.

2 numbered images; number 1 is a graphic of an oven with text that says 375 degrees Fahrenheit, and number 2 is of a baking dish being brushed with melted butter and a small dish of melted butter with a spoon in the background

3: Pat the fish dry on both sides with paper towels.

4: Arrange the fish in a single layer in the prepared baking dish.

2 numbered images; number 3 is of haddock fillets on a plate being patted dry with a paper towel, and number 4 is of the 4 haddock fillets in the baking dish

5: Evenly sprinkle the Old Bay seasoning on the fillets.

6: In a small bowl, mix together the Ritz cracker crumbs, the remaining 3 tablespoons of melted butter and the garlic powder until well-combined.

2 numbered images; number 5 is of the seasoned fish fillets in the baking dish, and number 6 is of the cracker crumb mixture being stirred together in a bowl

7: Evenly sprinkle the cracker crumbs on top of the haddock fillets, gently pressing to lightly pack them down so they adhere better.

8: Bake at 375°F for 15 to 20 minutes or until the fish flakes easily with a fork, is opaque white and no longer translucent (minimum internal temperature of 145°F), and the topping is lightly golden brown. Cooking time can vary and will depend on the thickness of your haddock fillets.

2 numbered images; number 7 is of the haddock fillets topped with the cracker crumb topping in the baking dish, and number 8 shows a small graphic of an oven with text that says 375 degrees Fahrenheit and an image of the finished baked haddock in the baking dish

9: Remove from the oven and sprinkle with chopped fresh parsley, if desired (optional…but it does add some nice color).

10: Serve immediately and enjoy!

2 numbered images; number 9 is of the baked haddock fillets in the baking dish sprinkled with parsley and a small bowl of parsley in the background, and number 10 is of 2 pieces of baked haddock on a white plate with a fork with text that says enjoy

Note: This is just a brief overview of the steps. For the full printable recipe with ingredient amounts and detailed instructions, go to the recipe card at the bottom of the post.

Recipe Tips & Tidbits

  • Always check your fish for and remove any bones before cooking. It’s rare that I find any, but sometimes I do.
  • To make the cracker crumbs, I put the crackers in a sealed plastic bag and lightly crush them with a rolling pin until they resemble coarse bread crumbs. You could also pulse them in a food processor or just crush them by hand.
  • This recipe gives you a very generous amount of cracker crumb topping on each piece of fish (I love it this way!).
    • If you’d rather less, just make half of the topping: use half of a sleeve of Ritz (about 16 crackers), 1½ tablespoons of melted butter, and ¼ teaspoon of garlic powder.
  • Cooking time will vary depending on your oven and the thickness of your haddock fillets (mine were about ½ inch thick, and it took 17 minutes). Thinner fillets will cook quicker, and thicker fillets will take longer.
  • I use unsalted butter and have omitted adding any extra salt to this recipe because both the crackers and the Old Bay seasoning have salt in them. I want the dish to be nicely seasoned but not too salty. You can season the fish very lightly with salt if you prefer.
  • This recipe will make 4 smaller servings (one 4-ounce fillet per person), which would be fine if you are serving side dishes and maybe a starter. If you’d like a larger serving size – say 2 fillets per person – I suggest doubling the recipe.
close up of a piece of baked haddock with Ritz cracker topping being lifted out of the baking dish

Substitutions & Variations

  • Any mild white fish could be used in this recipe, such as cod, pollock or tilapia.
  • Try other seasonings on the fish instead of Old Bay, such as lemon pepper, Cajun seasoning, Italian seasoning…whatever you like.
  • Other crackers besides Ritz can be used to make the topping, although it won’t taste exactly the same.
  • Bread crumbs could be used instead of crackers. I think panko would be especially good. You’ll want about 1 to 1½ cups. Consider adding a little more butter to get a similar buttery taste.
  • You can go with the more classic version of the recipe by keeping it super simple and omitting the Old Bay seasoning and garlic powder.

Storing Leftovers

This dish is truly best when baked and served fresh. With leftovers, the topping can get soggy, and reheating can overcook the fish. For this reason, I like to try to cook only as much as will be eaten in one sitting.

But if you do happen to have some leftovers, as soon as they are completely cooled, store them in the refrigerator, covered or in an airtight container, for up to 3 days.

Reheat the leftover haddock in the oven at 325°F just until warmed through. You can also reheat it in the microwave (I would suggest doing this in 30-second intervals to prevent overcooking).

a serving of baked haddock with Ritz cracker topping on a plate with rice and mixed vegetables and a piece of the fish on a fork

What to Serve With Baked Haddock

I especially like to serve this dish with my Rice With Mixed Vegetables (it’s 2 side dishes in one!) or with my Rice and Pasta Pilaf and steamed green beans or broccoli. But any veggie will do.

You could also go with baked potatoes, baked sweet potatoes or Hasselback potatoes and a veggie or some classic creamy coleslaw or sweet and tangy no-mayo coleslaw.

And if you like lemon with your fish, go ahead and serve it up with some fresh lemon wedges on the side.

I hope you try this Baked Haddock With Buttery Ritz Cracker Topping recipe and love it as much as I do!

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Check out my Fish and Seafood page for even more recipes!

If you make this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!

4 pieces of baked haddock with buttery Ritz cracker topping in a baking dish

Baked Haddock With Buttery Ritz Cracker Topping

This quick and easy Baked Haddock With Buttery Ritz Cracker Topping is absolutely delicious and ready to eat in just 30 minutes. It's sure to become a family favorite!
5 from 1 vote
Print Recipe Rate/Comment Pin Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 311
Author: Michelle / Now Cook This!

Ingredients

  • 4 tablespoons unsalted butter, melted, divided
  • 1 pound skinless haddock fillets, ideally 4 fillets that are 4 ounces each
  • ½ teaspoon Old Bay seasoning, or to taste
  • 1 sleeve Ritz crackers, about 32 crackers, crushed until they resemble coarse bread crumbs
  • ½ teaspoon garlic powder
  • chopped fresh parsley, for garnish (optional)

Instructions

  • Preheat the oven to 375°F.
  • Grease the bottom of a 9×13-inch baking dish with 1 tablespoon of the melted butter.
  • Pat the fish dry on both sides with paper towels.
  • Arrange the fish in a single layer in the prepared baking dish.
  • Evenly sprinkle the Old Bay seasoning on the fillets.
  • In a small to medium bowl, mix together the Ritz cracker crumbs, the remaining 3 tablespoons of melted butter and the garlic powder until well-combined.
  • Evenly sprinkle the cracker crumbs on top of the haddock fillets, gently pressing to lightly pack them down so they adhere better.
  • Bake for 15 to 20 minutes or until the fish flakes easily with a fork, is opaque white and no longer translucent, and the topping is lightly golden brown. The internal temperature should be at least 145°F.
    Cooking time will vary depending on your oven and the thickness of your haddock fillets (mine were about ½ inch thick, and it took 17 minutes). Thinner fillets will cook quicker, and thicker fillets will take longer. Keep an eye on them!
  • Remove from the oven and sprinkle with chopped fresh parsley, if desired (optional).
  • Serve immediately and enjoy!

Notes

  • Always check your fish for and remove any bones before cooking. It’s rare that I find any, but sometimes I do.
  • This recipe gives you a very generous amount of cracker crumb topping on each piece of fish. If you’d rather less, just make half of the topping: use half of a sleeve of Ritz (about 16 crackers), 1½ tablespoons of melted butter, and ¼ teaspoon of garlic powder.
  • I use unsalted butter and have omitted adding any extra salt to this recipe because both the crackers and the Old Bay seasoning have salt in them. I want the dish to be nicely seasoned but not too salty. You can season the fish very lightly with salt if you prefer.
  • This recipe will make 4 smaller servings (one 4-ounce fillet per person), which would be fine if you are serving side dishes and maybe a starter. If you’d like a larger serving size per person – say 2 fillets each – I suggest doubling the recipe.
  • Please refer to the post for additional recipe tips, substitutions and variations, serving suggestions, and information on storing leftovers and reheating.
Did you try this recipe? I’d love to see it!Mention @nowcookthis or tag #nowcookthisrecipes!

This post is not sponsored by nor do I have any affiliation with Ritz crackers.

Recipe Rating




Nancy

Tuesday 30th of January 2024

So good

Michelle

Tuesday 30th of January 2024

Thank you, Nancy!