Preheat the oven to 375°F and lightly grease a baking dish or line a sheet pan with parchment paper. Pat haddock fillets dry with paper towels and arrange them in a single layer with 1-inch gaps between each piece.
1.5 lbs haddock fillets
Crush Ritz crackers in a food processor for 3-4 seconds to coarse crumbs, or place crackers in a zip-top bag and crush with a rolling pin until coarse pieces remain. In a bowl, mix cracker crumbs with melted butter, parmesan cheese, garlic powder, and paprika until evenly coated.
1 sleeve Ritz crackers, 4 tbsp butter, 0.25 cup parmesan cheese, 1 tsp garlic powder, 0.5 tsp paprika
Drizzle lemon juice over each haddock fillet. Press the crumb mixture firmly onto the top of each piece in an even layer about ¼ inch thick, packing gently so it adheres but not compacting too much.
2 tbsp lemon juice
Bake the fish for 15-20 minutes until it flakes easily with a fork and reaches an internal temperature of 140-145°F. The topping should be golden brown. If the topping is still pale after 18 minutes, broil for 1-2 minutes carefully to avoid burning.
Let the baked fish rest on the pan for 5 minutes so juices redistribute and the topping sets. Garnish with fresh chopped parsley and serve with extra lemon wedges.
2 tbsp fresh parsley
