Haddock Citrine

Haddock Citrine

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lobstah_luva 1

"This dish uses oranges with haddock which is a change from most dishes that use lemon with fish or seafood. It's a nice refreshing change. It pairs well with veggies, like asparagus, broccoli, or zucchini. For starch you could do mashed or roasted potatoes, risotto or couscous."
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2 h 35 m servings 462 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 51.6 g
  • 103%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 596 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Arrange haddock fillets in a large baking dish. Season with salt-free seasoning blend. Pour orange juice over fish and cover with plastic wrap, reserve orange zest. Marinate in the refrigerator for at least 2 hours.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Stir panko bread crumbs, Parmesan cheese, buttery spread, parsley, thyme, and reserved orange zest in a bowl until well mixed. Press crumb mixture over haddock.
  4. Bake in the preheated oven until fish is easily flaked with a fork and topping is golden brown, 20 to 25 minutes. Allow fish to rest 5 minutes before serving.


  • Cook's Note:
  • You do not need to use panko. You can use any other bread crumbs of your choice, although I prefer the crunch of panko with fish. I didn't add any extra salt to this dish. But if you need the extra seasoning, add salt and pepper to your content.


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This tasted light and fresh while I was eating it, but it kept coming back to haunt me for the rest of the night. Most likely will not make this one again. Sorry!

I love the orange flavor with the fish. The orange zest really adds a lot of flavor.

Made the recipe pretty much as it was written tonight for dinner, and we all loved it. I did pour off a little of the orange juice before putting the topping on the fish, as I had two very juicy...

This was really different. Wasn't sure about orange with fish but it worked. My husband needs a low sodium diet so we use a lot of Mrs. Dash. The panko topping was nice and crisp and our fish wa...

I used cod as that's what I had. Also, navel oranges which have little juice. That said, we found the taste bitter (I was very careful NOT to get pith). Maybe if some sugar were added it would b...

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