Baked Haddock with Leeks and Mustard Cream

Tender baked haddock nestles in creamy Dijon leeks with a crisp breadcrumb topping. This easy one-pan fish dinner is ready in about 35 minutes.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Oven

Ingredients

• 4 haddock fillets
• 2 leeks
• 0.5 cup heavy cream
• 1 tablespoon dijon mustard
• 0.333 cup breadcrumbs
• 1 tablespoon fresh dill
• 1 tablespoon butter
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 400°F. Trim the leeks, halve them lengthwise, rinse thoroughly, and slice them thinly. Pat the haddock dry. (about 10 min) — 400°F
2. Melt the butter in a large ovenproof skillet over medium heat. Add the leeks, salt, and pepper, then sauté until softened, about 5 minutes. (about 5 min) — Medium heat
3. Stir in the cream and Dijon mustard. Simmer gently until the sauce is smooth and slightly thickened, about 2 minutes. (about 2 min) — Low heat
4. Nestle the haddock into the leek sauce. Combine the breadcrumbs and dill, then sprinkle evenly over the fillets. (about 2 min)
5. Bake until the topping is golden and the thickest part of each fillet reaches 145°F, about 10 to 14 minutes. Rest for 2 minutes before serving. (about 14 min) — 400°F