Nutrition Facts

  • One serving:
  • Calories:
  • 219
  • Fat:
  • 6 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 102 mg
  • Sodium:
  • 569 mg
  • Carbohydrate:
  • 8 g
  • Fiber:
  • 0 g
  • Protein:
  • 30 g
  • Diabetic Exch:
  • 4 very lean meat, 1 fat, 1/2 starch.

Easy Haddock Bake

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

SERVINGS

6

CATEGORY

Lower Fat

METHOD

Baked

PREP

15 min.

COOK

25 min.

TOTAL

40 min.

INGREDIENTS

  • 2 pounds fresh or frozen haddock fillets, thawed
  • 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
  • 2 garlic cloves, minced
  • 4-1/2 teaspoons butter
  • 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 and garlic in butter for 2 minutes. 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.

Printed from tasteofhome.com Oct 14, 2008

Copyright Reiman Media Group, Inc © 2008