• 2 lbs. butter crackers
  • 1 lb. panko bread crumbs
  • 1 cup grated parmesan cheese
  • 4 Tbsp. garlic powder
  • 2 tsp. smoked paprika
  • 4 Tbsp. Italian seasoning
  • 1 cup Italian parsley, chopped
  • 40 pounds of 4 oz haddock filets
  • ½ cup lemon juice
  • ½ cup water


  1. Preheat the oven to 350 degrees F.
  2. Crumb butter crackers in a food processor or by rubbing crackers between your hands. Note: do not blend crackers into dust, as they're best a little chunky.
  3. Mix all dry ingredients in a large bowl
  4. Slowly heat the butter or butter blend in a sauce pan over low heat. Using a spoon or ladle, remove white impurities from the top of the liquid as it melts, then dispose of it. Remove impurities until you have a golden clear liquid. Remove from heat and do not burn.
  5. Pour the butter into the bowl of dry ingredients and toss lightly with your hands or fold with a rubber spatula.
  6. Brush two-inch deep full-size hotel pans with clarified butter.
  7. Role the fish filets into roulades and place closely together in hotel pan. 
  8. Encrust the top of each filet with two tablespoons of buttery crumb topping.
  9. Add lemon juice and water to the bottom of the pan for moisture.
  10. Bake for 15 minutes, or until fish is cooked thoroughly (and flakes easily) and the breadcrumbs turn brown. 
  11. Before serving, garnish with lemon wedge and fresh parsley.

Modification: You may roll stuffing or seafood salad into the roulade to make it a stuffed filet. White wine sprinkled on the fish also adds a nice flavor if cooking it outside of a school setting.

Servings: 160 four-ounce portions

Recipe courtesy of the chefs at Seabrook School in New Hampshire as part of our Farm to Campus Recipe Series