Total TimePrep: 5 min. Bake: 35 min.
yum yum i used pollock instead and i used triscuit crackers, very good indeed
This is a great recipe,but I have to make sure I haave the soup on hand. It's not always easy to find.
Have to agree on baking time. I use the 10 minutes per inch of thickness at 400 deg. formula and am always successful. Since I am single, I made the sauce and divided it up into 6 containers - 5 of which I froze for future use.
Please don't bake the fish for the length of time this recipe states. Unless, you have a whole fish that hasn't been filleted, I can't think why someone would bake haddock or cod fillets for this long. I would suggest baking the fish with a little butter and lemon and make the sauce on the range while the fish is baking. It is better to under bake and over bake. Foods continue to cook once taken out of the oven. Use sauce as gravy and for the crispy garnish, offer crumbled croutons on the side. Delicious