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Oven Baked Haddock Recipe
Oven Baked Haddock Recipe photo by Taste of Home

Oven Baked Haddock Recipe

Read Reviews (3)
5 3
Publisher Photo
We'd invited a couple of families over for dinner, and our daughter Joyce and her husband, Josh, said they were going to bring some fresh haddock. Josh wanted to find just the right recipe to prepare, and this is the one he chose. The topping--sliced plum tomatoes plus bread crumbs mixed with herbs and vegetables--adds nice flavor and color. It made a hit, and everyone really enjoyed the meal.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
Originally published as Baked Haddock in Country Extra September 2005, p49

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

Reviews for Oven Baked Haddock(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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MY REVIEW
Reviewed Jan. 7, 2014

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!!!

MY REVIEW
Reviewed Nov. 8, 2012

Excellent flavors! Instead of mixing the bread crumbs in, I used them for the top. A hit with the whole family!

MY REVIEW
Reviewed Aug. 9, 2010

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.

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