Baked Stuffed Haddock

Recipe Ingredients

2 lbs	908g / 32oz	Haddock fillets
6 tablespoons	90ml	Unsalted butter
1 tablespoon	15ml	Onion - diced (small)
1/2 cup	55g / 1.9oz	Diced celery
1/2 teaspoon	2.5ml	Dried thyme
4 tablespoons	60ml	Dry sherry
2 cups	292g / 10oz	Bread crumbs
		Salt - to taste
		Black pepper, freshly ground - to taste
14 oz	397g	Stewed tomatoes - (1 can)

Recipe Instructions

Preheat the oven to 375 degrees. Lightly grease a 9- by 9-inch baking dish.

Melt 4 tablespoons of the butter and saute the onion and celery with the thyme until soft, about 8 minutes. Add the sherry and cook for 2 minutes longer. Add the bread crumbs, remove from heat, and mix well. Season with salt and pepper, to taste.

Place half of the fillets in the baking dish. Cover with half of the stuffing. Repeat with the rest of the fish and the stuffing. Top with the tomatoes, making sure that they are broken into small chunks. Pour the juice from the can around the sides of the baking dish. Drizzle the remaining butter over the top.

Bake the haddock for 35 to 40 minutes or until the fish easily flakes when tested with a fork. Serve at once.

Source:
SALTWATER SEASONINGS by Sarah Leah Chase and Jonathan Chase (c) 1992 - Little, Brown & Company, Boston, MA - 187 pages - $27.95 - As reprinted in the May/Jun, 1993 issue of Cookbook Digest

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