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Baked Stuffed Haddock

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozHaddock fillets
6 tablespoons 90mlUnsalted butter
1 tablespoon 15mlOnion - diced (small)
1/2 cup 55g / 1.9ozDiced celery
1/2 teaspoon 2.5mlDried thyme
4 tablespoons 60mlDry sherry
2 cups 292g / 10ozBread crumbs
  Salt - to taste
  Black pepper, freshly ground - to taste
14 oz 397gStewed 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.

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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