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, Massachusetts6 ServingsPrep: 15 min. Bake: 25 min.
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.
-
Nutrition Facts: 1 serving equals 219 calories, 6 g fat (3 g saturated fat), 102 mg cholesterol, 569 mg sodium, 8 g carbohydrate, trace fiber,