Cornmeal Baked Haddock Recipe 

Yields 2-4 servings, with 3-4 oz portions in size. 

Cornmeal Baked Haddock fuses two traditional Wabanaki items to create a delicious tender, flaky nourishing seafood dish. This dish is comforting and can be served with a variety of sides. Make your Uhkomi’s belly smile with this recipe! 

Recipe by Katahdin Kitchen, an Indigenous-owned culinary business offering pop-ups, catering and more.

Ingrédients

1lb of haddock 

½ stick of butter (cold) 

Season with salt, pepper and paprika. 

½ – ¾ cup of cornmeal mixed 

3 TBSP olive oil 

¼ cup parmesan cheese (optional) 

1 ½ teaspoons of italian seasoning or old bay seasoning 

½ tsp garlic and onion powder 

Lemon wedge for serving 

Instructions

1. Preheat oven to 400℉ 

2. Place fish on a cutting board and pat dry, set aside 

3. Cut cold butter into slices and place half in baking dish, set aside other portion. 

4. Season fish with salt, pepper and paprika to liking. 

5. Add breadcrumbs, oil, parmesan cheese and seasoning into a bowl and mix until combined. 

6. Add fish into baking dish and top with butter then spread mixture onto the top of fish, using all the topping, until evenly covered. 

7. Bake fish for 10-15 minutes depending on the thickness of the filet. Bake until flakes easily with a fork. 

8. Optional: broil fish for an additional 1-2 mins for a crispy topping. 

9. Serve fish with lemon. 

Notes

Other ways to tell when fish is done is when the internal temperature reaches 145℉ The fish should also appear solid white and opaque. 

Fish can be kept for 2 days in the refrigerator and longer if in an air tight container, lasting 3-4 days. 

If cooking on a pan or on a flat top, grease the surface before adding on the haddock and cook at medium to medium-low heat from 3-4 minutes each side, until flaky.