We needed fish. I oiled the baking dish. The haddock fillets were put in skin-side down. I made herbed butter crumbs. A few ounces of oyster crackers were put in a ziplock bag and a rolling pin reduced them to no more than 1/4" crumbs. The crumbs were mixed with chopped oregano, basil, parsley, and basil from our herb garden. A little kosher salt and fresh-ground pepper thrown in. The herbed crumbs were mixed with melted butter. The crumb mixture covered the fillets and the dish was baked in a 400° F oven for 20 minutes. I put it back in at 475° for another 5 or so minutes to brown the crumbs. We served it up with lemons and sliced tomatoes. Delicious!