Keto & Low-Carb Baked Haddock Recipe
Enjoy a flaky, buttery haddock fillet baked to perfection with a crunchy almond-parmesan crust. This low-carb, keto-friendly dish is ready in under 30 minutes and perfect for weeknight dinners.
Ingredients
- 4 haddock fillets (4–6 oz each)
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a small bowl, combine almond flour, Parmesan, garlic powder, paprika, salt, and pepper.
- Pat haddock fillets dry and brush both sides with melted butter and lemon juice.
- Press the flour mixture onto the top of each fillet, covering evenly.
- Place fillets on the prepared sheet and bake for 12–15 minutes, until crust is golden and fish flakes easily.
- Garnish with parsley and serve hot.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 245 kcal |
| Fat | 15 g |
| Protein | 28 g |
| Carbohydrates | 2 g |
| Fiber | 1 g |
| Sugar | 0 g |
Frequently Asked Questions
Is this recipe gluten-free?
Yes! Using almond flour instead of breadcrumbs makes it naturally gluten-free and perfect for keto diets.
Can I use other types of fish?
Absolutely. Cod, tilapia, or other white fish fillets work great with this recipe.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for best results.
Can I freeze the baked haddock?
Yes, freeze cooled fillets in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
