Baked Haddock Ellida Style layers delicate haddock fillets with a luxurious crab, artichoke, tomato, and Cheddar topping. This restaurant-quality dish comes together quickly with minimal prep and delivers bold flavor with an elegant presentation.
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Preheat the oven to 350 degrees F.
Grease a baking dish with nonstick spray. Arrange the fish fillets in the prepared baking dish to cover the bottom. In a bowl, combine the bread crumbs with melted butter, crabmeat, and artichokes. Slice the tomato thinly and arrange the slices over the fish. Spread the cheese over the tomatoes. Top with the buttered crumb mixture. Bake for 20 to 25 minutes, or until fish is white and flaky.
Cool leftovers, cover, and refrigerate up to 2 days. Reheat in a 350°F oven for 8–10 minutes until warmed through.
Yes, but thaw them completely and pat dry with paper towels before baking. Excess moisture will prevent proper browning of the topping.
Cod, flounder, tilapia, or halibut work well. Use fillets of similar thickness and adjust baking time by 1–2 minutes if needed.
The fish should flake easily with a fork and be opaque throughout. Internal temperature should reach 145°F (63°C).
Assemble it up to 4 hours ahead, cover, and refrigerate. Add 2–3 minutes to baking time if baking from cold.
Canned lump crabmeat (drained well), imitation crab, or cooked shrimp all work. Use the same quantity.
