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Easy Haddock Bake Recipe
Easy Haddock Bake Recipe photo by Taste of Home

Easy Haddock Bake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Easy Haddock Bake in Light & Tasty April/May 2006, p17

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.

Light-Bodied White Wine

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

Reviews for Easy Haddock Bake

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (4)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 1, 2013

Add some dried onion & garlic powder to the shrimp mix. Drain off the excess water, use Panko & mix in 1 tablespoon of cream at the end. yum.

MY REVIEW
Reviewed Feb. 16, 2013

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

MY REVIEW
Reviewed Dec. 28, 2012

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

MY REVIEW
Reviewed Apr. 26, 2012

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

special friends

MY REVIEW
Reviewed Mar. 9, 2012

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.

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