Easy Sheet Pan Panko-Crusted Haddock with Veggies | Healthy One-Pan Dinner Recipe

Video Description

Looking for a simple, healthy dinner idea? This sheet pan panko-crusted haddock recipe is perfect for busy weeknights! Tender, flaky haddock is coated in a crispy panko crust and baked alongside zucchini, onions, and cherry tomatoes—all in one pan for easy cleanup. This one-pan seafood dinner is packed with flavor, full of fresh vegetables, and ready in under 30 minutes. Whether you're meal prepping or cooking for the family, this oven-baked haddock with veggies is a nutritious and delicious option. ✨ Why you’ll love this recipe: - Easy cleanup with one sheet pan - Healthy and protein-packed - Great for pescatarian or Mediterranean diets - Crispy texture without frying - Perfect balance of lean fish and roasted veggies 🔔 Subscribe for more easy weeknight dinners, sheet pan meals, and healthy fish recipes! 📌Products Used: 🔴 Electric Pepper Grinder - https://amzn.to/4bvO2aL 🔴 Nordic Ware Naturals Sheet Pan, 2-Pack - https://amzn.to/3CLmQYG 🔴 HOTEC Food Grade Silicone Spatula Set of 5 - https://amzn.to/41o30e9 🔴 Victorinox Chef's, 8" Blade - https://amzn.to/4kT8O7B ⚠️Disclaimer: As an Amazon associate, I earn from any qualifying purchases. This is NOT a sponsored video. Some links are affiliated links which means if you do purchase something I will receive a small commission. This does not cost you extra. _____________________________________________________ Sheet Pan Panko Crusted Haddock with Zucchini, Tomatoes and Onions Recipe Serves: 2 (but easily doubled or tripled) Ingredients: 2, 6-ounce haddock filets, boneless, skinless 2 T extra virgin olive oil *Lemon wedges to serve with the fish Pat the fish dry with paper towels. For the Panko Topping: ½ C plain panko breadcrumbs 2 T unsalted butter, melted 2 T parmesan cheese, grated 1 tsp. Dr. J’s Italian seasoning (or your favorite blend) 1 tsp. lemon zest ½ tsp. kosher salt ¼ tsp. ground black pepper Combine all topping ingredients in a small bowl. Prepare The Veggies 1 zucchini, washed, cut in half lengthwise, then in half again. now cut into ½” dice ½ onion, sliced thinly 10 grape tomatoes 2 T extra virgin olive oil ¼ tsp. Kosher salt ¼ tsp. Ground black pepper Preheat the oven to 425 degrees. Line a sheet pan with parchment paper or foil for easy clean up. You could also spray the sheet pan with a non-stick cooking spray. Place the zucchini, onions, and tomatoes on half of the sheet pan. Add 2 T of olive oil, along with the salt and pepper to the vegetables. Give it all a toss to coat evenly, making sure the veggies are in one layer to cook quickly. Place the haddock filets on the remaining side of the sheet pan. Coat with the remaining 2 T of olive oil. Brush the oil to make sure each filet is coated evenly. Now, spoon the breadcrumbs over the filets and press down to make them stick. Place the sheet pan on the middle rack of the oven. Cook for 20 minutes total. Halfway through the cooking time, take the sheet pan out of the oven and give the veggies a stir. I also used a small piece of aluminum foil to cover the fish loosely. This will prevent the breadcrumbs from getting too brown. Place the sheet pan back in the oven for the remaining 10 minutes Take out of the oven and serve with lemon wedges to squeeze some juice over the fish! This is such a flavor packed meal and it’s so good for you! Enjoy! Note: This meal can be easily doubled or tripled. If you’re using two sheet pans for this meal, make sure to switch sheet pan positions after you take the pans out to toss the veggies after 10 minutes of cooking time. Dr. J’s Italian Seasoning Recipe 2 T dried basil 1 T dried Parsley 1 T dried oregano 1 T dried thyme 1 T dried rosemary Mix all together and store in an airtight container. #sheetpanrecipe #haddockrecipe #pankocrustedfish #healthyfishrecipes #onepandinner #easydinnerideas #seafooddinner #weeknightmeals #roastedveggies #lowcarbdinner