Preheat the oven to 180°C or 350°F.
Prepare the haddock fillets. Remove the bones. If your children are not keen on fish skin then remove this too. Cut each fillet into 3 pieces to make 6 mini fillets in total.
Heat your olive oil over high heat in a large fry pan. Sear the mini fish fillets for one minute on each side. You don’t want to overcook them so remove as soon as they’re seared.
Place the seared fillets onto an oiled baking dish.
In a food processor blend your bread, garlic, parsley, Parmesan cheese and butter. Keep pulsing until a fine breadcrumb texture is achieved.
Spoon the breadcrumb mixture on top of the fish fillets. Press each one down with a spoon to pack the breadcrumb topping.
Roast in the centre of the oven for 5-10 minutes, or until the herby crust is golden.
Serve immediately with your chosen sides, perhaps some greens, salad or rice.