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Easy Haddock Bake Recipe

Easy Haddock Bake Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Easy Haddock Bake

Sort By :
MY REVIEW
gourmetwanttabe
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
annemariee
Reviewed Feb. 16, 2013

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

MY REVIEW
abreendre
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
bettyboakepandy
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
Anna97
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."

MY REVIEW
brooklynesq
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!"

MY REVIEW
ValerieMS
Reviewed Mar. 11, 2011

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

MY REVIEW
playsclarinet
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."

MY REVIEW
bernice donaldson
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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Wine Pairings

Light-Bodied White Wine

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