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

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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


  • 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 each: 219 calories, 6g fat (3g saturated fat), 102mg cholesterol, 569mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.


  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

Light-Bodied White Wine

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

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gourmetwanttabe User ID: 6662108 91004
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."

annemariee User ID: 1044337 151516
Reviewed Feb. 16, 2013

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

abreendre User ID: 1799143 58275
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."

bettyboakepandy User ID: 1500810 151515
Reviewed Apr. 26, 2012

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

special friends"

Anna97 User ID: 6321404 74249
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."

brooklynesq User ID: 5991797 125251
Reviewed Feb. 21, 2012

"This recipe was very delicious! It was incredibly easy to make. I was worried it might be a little salty because of the soup but the taste was perfect. It most certainly did not taste like fish with a can of soup on it. Even my boyfriend who is very picky about fish loved it! My supermarket did not have Haddock for some reason, so I made it with two pounds of fresh cod filets. I am new to cooking with fish and thought my pieces might be too thick to cook through, but the directions were perfect. I left mine in for the full 10 minutes after I put the breadcrumbs on, and the fish was perfectly done. Will definitely make this again! Very good!"

ValerieMS User ID: 4364700 60333
Reviewed Mar. 11, 2011

"This was a big hit! My husband loved it and he isn't a big fan of fish."

playsclarinet User ID: 96870 206585
Reviewed Feb. 25, 2011

"I have made this recipe many times. Everyone raves about it. I also substitute cracker crumbs on top, instead of bread crumbs."

bernice donaldson User ID: 1551898 151513
Reviewed Apr. 30, 2008

"This recipe was excellent. Being sheelfish allergic I substituded cream of mushroom soup in place of the shrimp. This was easy to prepare and tasted wonderful."

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