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Easy Haddock Bake Recipe

Easy Haddock Bake Recipe photo by Taste of Home

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We call this recipe "Mock Lobster Casserole" because it turns haddock into something fancy. The canned soup lends a creamy touch, making the dinner seem indulgent even though it's actually quite light.—Dorothy Bateman of Carver, Massachusetts

This recipe is:

Healthy

Diabetic Friendly

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Easy Haddock Bake Recipe

Prep: 15 min. Bake: 25 min.

Yield: 6 Servings

15 25 40

Ingredients

2 pounds haddock fillets
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
2 tablespoons lemon juice
2 tablespoons sherry or reduced-sodium chicken broth
2 tablespoons finely chopped onion
4-1/2 teaspoons butter
2 garlic cloves, minced
1/4 cup dry bread crumbs
1/4 teaspoon Worcestershire sauce

Directions

Place the fillets in a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the soup, lemon juice and sherry or broth. Pour over fillets. Bake, uncovered, at 350° for 20 minutes.
In a small nonstick skillet, saute onion in butter for 2 minutes. Add garlic; cook 1 minute longer. Stir in bread crumbs and Worcestershire sauce. Sprinkle over fillets. Bake 5-10 minutes longer or until fish flakes easily with a fork. Yield: 6 servings.

Nutritional Facts 1 serving equals 219 calories, 6 g fat (3 g saturated fat), 102 mg cholesterol, 569 mg sodium, 8 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.

Originally published as Easy Haddock Bake in Light & Tasty April/May 2006, p17

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Easy Haddock Bake

Easy Haddock Bake

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Reviewed on Feb. 16, 2013 by annemariee

Easy, quick, and very delicious! I used panko for the bread crumbs.

Reviewed on Dec. 28, 2012 by abreendre

I have to search for the soup, but it is a soup I keep on hand now juat for this recipe.

Reviewed on Apr. 26, 2012 by bettyboakepandy

This is my Husband's and Son's favorite recipe. It is elegant enough to serve to our

special friends

Reviewed on Mar. 09, 2012 by Anna97

This was an "ok" dish I used fish that was frozen so I thawed it and patted dry but still had lots of water in dish after baking, I spooned out as much of the water as i could. I would recommend fresh fish but the main reason I won't make it again is because my husband hated it & only two of my four children liked it.

Reviewed on Feb. 21, 2012 by brooklynesq

This recipe was very delicious! It was incredibly easy to make. I was worried it might be a little salty because of the soup but the taste was perfect. It most certainly did not taste like fish with a can of soup on it. Even my boyfriend who is very picky about fish loved it! My supermarket did not have Haddock for some reason, so I made it with two pounds of fresh cod filets. I am new to cooking with fish and thought my pieces might be too thick to cook through, but the directions were perfect. I left mine in for the full 10 minutes after I put the breadcrumbs on, and the fish was perfectly done. Will definitely make this again! Very good!

Reviewed on Mar. 11, 2011 by ValerieMS

This was a big hit! My husband loved it and he isn't a big fan of fish.

Reviewed on Feb. 25, 2011 by playsclarinet

I have made this recipe many times. Everyone raves about it. I also substitute cracker crumbs on top, instead of bread crumbs.

Reviewed on Apr. 30, 2008 by bernice donaldson

This recipe was excellent. Being sheelfish allergic I substituded cream of mushroom soup in place of the shrimp. This was easy to prepare and tasted wonderful.