Baked Haddock Cheese Sauce (Printable View)

Haddock fillets baked and smothered in creamy cheesy topping for an easy, comforting meal.

# Ingredient List:

→ Fish

01 - 4 skinless, boneless haddock fillets (approximately 5.3 oz each)
02 - 1 tablespoon lemon juice
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper

→ Cheese Sauce

05 - 2 tablespoons unsalted butter
06 - 2 tablespoons all-purpose flour
07 - 1 cup whole milk (8 fl oz)
08 - 1 cup sharp cheddar cheese, grated (3.5 oz)
09 - ¼ teaspoon Dijon mustard
10 - ¼ teaspoon ground white pepper
11 - Pinch ground nutmeg
12 - Salt, to taste

→ Topping

13 - ¼ cup breadcrumbs (0.9 oz)
14 - 1 tablespoon melted butter
15 - 2 tablespoons grated Parmesan cheese (0.5 oz)
16 - 2 tablespoons chopped fresh parsley (optional)

# How to Prepare:

01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to arrange haddock fillets in a single layer.
02 - Place haddock fillets in the baking dish. Drizzle with lemon juice, then season evenly with salt and black pepper.
03 - In a small saucepan over medium heat, melt 2 tablespoons butter. Stir in flour and cook for 1 minute, stirring constantly to form a roux.
04 - Gradually whisk in whole milk, ensuring a smooth mixture. Cook while stirring until the sauce thickens, about 3 to 4 minutes.
05 - Remove sauce from heat. Stir in grated cheddar, Dijon mustard, white pepper, nutmeg, and salt to taste until cheese melts and sauce is smooth.
06 - Pour the cheese sauce evenly over the haddock fillets in the baking dish.
07 - Combine breadcrumbs, melted butter, and grated Parmesan in a small bowl. Sprinkle the mixture evenly over the cheese sauce.
08 - Bake in the preheated oven for 20 to 25 minutes, or until fish flakes easily with a fork and topping is golden brown.
09 - Optionally garnish with chopped fresh parsley and serve immediately.

# Expert Suggestions:

01 -
  • The cheese sauce clings to every flake of fish, turning simple haddock into something restaurant-worthy without any fuss.
  • It comes together in under an hour, but tastes like you spent all afternoon in the kitchen.
  • The crispy Parmesan topping adds just enough crunch to contrast with the tender, creamy layers below.
02 -
  • Don't rush the roux. Cooking the butter and flour for a full minute before adding milk prevents that raw, pasty taste.
  • Remove the sauce from heat before adding cheese. If it's too hot, the cheese can separate and turn greasy instead of creamy.
  • Pat the fish dry before seasoning. Moisture on the surface will dilute the lemon juice and keep the sauce from clinging properly.
03 -
  • Use a shallow baking dish so the sauce spreads thin and the topping gets maximum contact with the heat for extra crispness.
  • If your sauce seems too thick, whisk in a tablespoon of milk at a time until it's pourable but still clings to a spoon.
  • A pinch of cayenne in the cheese sauce adds warmth without heat, just a gentle hum in the background.

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