Oven Baked Haddock Recipe
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 3 tablespoons butter
- 1/2 cup chopped fresh mushrooms
- 2 cups soft bread crumbs
- 1 teaspoon salt
- 1/8 teaspoon pepper
- Pinch dried tarragon
- Pinch crushed dried rosemary, optional
- 2 pounds haddock fillets
- 1 tablespoon lemon juice
- 4 plum tomatoes, sliced
- In a large skillet, saute onion and celery in butter for 3 minutes or until tender. Add mushrooms; saute 1 minute longer or until tender. Remove from the heat; stir in the bread crumbs, salt, pepper, tarragon and rosemary if desired.
- Place the fillets in a greased 11-in. x 7-in. baking dish. Sprinkle with lemon juice. Spoon the bread crumb mixture onto fillets; top with tomatoes. Bake, uncovered, at 375° for 25-30 minutes or until fish flakes easily with a fork. Yield: 6 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Oven Baked Haddock(3)
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I haven't tried this dish yet but I make a pretty similar dish with fish and Its awesome!! I like the idea of adding vegetables to the breadcrumb mixture, I normally just add melted butter to bread crumbs top the fish and then add either fresh or canned diced tomates, if using canned drain extremely well otherwise fish will be soggy, I also add swiss- American cheese to the fish before the tomatoes makes a really nice creamy dish, I will be trying this dish very soon thank you!!!
Excellent flavors! Instead of mixing the bread crumbs in, I used them for the top. A hit with the whole family!
I did not realize I had not rated this recipe, I have made it twice. It is absolutely delicious. The only changes I made were: use one whole onion, used a little more butter, used a 10 oz. package mushrooms, only used a dash of sea salt and ground pepper. I did not use tarragon or rosemary.
I added some Italian Panko breadcrumbs to the top of the fish. I added Swiss cheese at the end of cooking time to melt.