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Easy Haddock Bake

 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, Massachusetts
6 ServingsPrep: 15 min. Bake: 25 min.


  • 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


  • 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.
Nutritional Facts: 1 serving equals 219 calories, 6 g fat (3 g saturated fat), 102 mg cholesterol, 569 mg sodium,

2 of 2

Easy Haddock Bake (continued)

Nutritional Facts: 8 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.