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.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Oven Baked Haddock(2)
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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.