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Crumb-Topped Haddock Recipe
Crumb-Topped Haddock Recipe photo by Taste of Home

Crumb-Topped Haddock Recipe

Publisher Photo
With only five ingredients, this creamy dish with a crispy topping is a breeze to make.—Debbie Solt, Lewistown, Pennsylvania
TOTAL TIME: Prep: 5 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 5 min. Bake: 35 min.
MAKES: 6 servings

Ingredients

  • 2 pounds haddock or cod fillets
  • 1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
  • 1 teaspoon grated onion
  • 1 teaspoon Worcestershire sauce
  • 1 cup crushed butter-flavored crackers (about 25 crackers)

Nutritional Facts

1 serving equals 248 calories, 7 g fat (2 g saturated fat), 94 mg cholesterol, 631 mg sodium, 14 g carbohydrate, trace fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat.

Directions

  1. Preheat oven to 375°. Arrange fillets in a greased 13x9-in. baking dish. Combine soup, onion and Worcestershire sauce; pour over fish.
  2. Bake, uncovered, 20 minutes. Sprinkle with cracker crumbs. Bake 15 minutes longer or until fish flakes easily with a fork. Yield: 6 servings.
Originally published as Crumb-Topped Haddock in Casserole Cookbook 2001, p114

Nutritional Facts

1 serving equals 248 calories, 7 g fat (2 g saturated fat), 94 mg cholesterol, 631 mg sodium, 14 g carbohydrate, trace fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat.

Light-Bodied White Wine

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

Reviews for Crumb-Topped Haddock

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 22, 2014

"yum yum i used pollock instead and i used triscuit crackers, very good indeed"

MY REVIEW
Reviewed Aug. 24, 2011

"This is a great recipe,but I have to make sure I haave the soup on hand. It's not always easy to find."

MY REVIEW
Reviewed Jun. 15, 2011

"Have to agree on baking time. I use the 10 minutes per inch of thickness at 400 deg. formula and am always successful. Since I am single, I made the sauce and divided it up into 6 containers - 5 of which I froze for future use."

MY REVIEW
Reviewed Mar. 24, 2009

"Please don't bake the fish for the length of time this recipe states. Unless, you have a whole fish that hasn't been filleted, I can't think why someone would bake haddock or cod fillets for this long. I would suggest baking the fish with a little butter and lemon and make the sauce on the range while the fish is baking. It is better to under bake and over bake. Foods continue to cook once taken out of the oven. Use sauce as gravy and for the crispy garnish, offer crumbled croutons on the side. Delicious"

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