Parmesan-Crusted Basil Pesto Haddock


  1. Preheat the oven to 425°F.
  2. Lightly butter a baking dish.
  3. In a medium bowl, mix together the cheese and breadcrumbs.
  4. Season the fish with salt and pepper and arrange in the baking dish. Spread Ken’s Basil Pesto Aioli over each fillet. Top with the breadcrumb mixture. Place in preheated oven and cook to the desired temperature.
  5. Remove from the oven, garnish with fresh parsley and serve immediately with choice of sides.


  • 4 6 oz The Fresh Catch® Haddock filet
  • 3/4 cup bread crumbs, Japanese panko
  • 3 tbsp. Ken's® Basil Pesto Aioli
  • 3 tbsp. Nature's Best Dairy® Butter, Unsalted, room temperature
  • 2 tbsp. Peak Fresh Produce® Parsley, Fresh Italian Flat-Leaf, finely chopped
  • 3/4 cup Roma® Cheese, Parmesan, finely grated
  • - salt and pepper, to taste