Easy Haddock Bake
Light & Tasty
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
TIME: Prep: 15 min. Bake: 25 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. x 2-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.