BAKED STUFFED HADDOCK
2 pounds haddock fillets
6 tablespoons unsalted butter, divided use
1 small onion, diced
1/2 cup diced celery
1/2 teaspoon dried thyme
4 tablespoons dry sherry
2 cups bread crumbs
salt and freshly ground black pepper (to taste)
1 (16 ounce) can stewed tomatoes
Preheat the oven to 375 degrees F. Lightly grease a 9x9-inch baking dish.
Melt 4 tablespoons of the butter and saute the onion and celery with the thyme until soft, about 8 minutes.
Add the sherry and cook for 2 minutes longer.
Add the bread crumbs, remove from heat, and mix well. Season with salt and pepper, to taste.
Place half of the fillets in the baking dish. Cover with half of the stuffing. Repeat with the rest of the fish and the stuffing. Top with the tomatoes, making sure that they are broken into small chunks. Pour the juice from the can around the sides of the baking dish. Melt the remaining 2 tablespoons butter and drizzle over the top.
Bake the haddock for 35 to 40 minutes or until the fish easily flakes when tested with a fork. Serve at once.
Makes 4-6 servings
Source: Saltwater Seasonings: Good Food from Coastal Maine by Sarah Leah Chase and Jonathan Chase
2 pounds haddock fillets
6 tablespoons unsalted butter, divided use
1 small onion, diced
1/2 cup diced celery
1/2 teaspoon dried thyme
4 tablespoons dry sherry
2 cups bread crumbs
salt and freshly ground black pepper (to taste)
1 (16 ounce) can stewed tomatoes
Preheat the oven to 375 degrees F. Lightly grease a 9x9-inch baking dish.
Melt 4 tablespoons of the butter and saute the onion and celery with the thyme until soft, about 8 minutes.
Add the sherry and cook for 2 minutes longer.
Add the bread crumbs, remove from heat, and mix well. Season with salt and pepper, to taste.
Place half of the fillets in the baking dish. Cover with half of the stuffing. Repeat with the rest of the fish and the stuffing. Top with the tomatoes, making sure that they are broken into small chunks. Pour the juice from the can around the sides of the baking dish. Melt the remaining 2 tablespoons butter and drizzle over the top.
Bake the haddock for 35 to 40 minutes or until the fish easily flakes when tested with a fork. Serve at once.
Makes 4-6 servings
Source: Saltwater Seasonings: Good Food from Coastal Maine by Sarah Leah Chase and Jonathan Chase
MsgID: 3151432
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 09-08-09 Recipe Swap - Recipes from Cook...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 09-08-09 Recipe Swap - Recipes from Cook...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (15)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Baked Fish
- Orange Roughy with Cantaloupe Salsa
- Mexican Fish in Foil
- Fish Grilled On A Board (salmon fillets on a cedar plank)
- Water Street Oyster Bar`s Seafood Pasta Jambalaya (not Razoo's)
- Grilled Scallops Dijon
- Salmon with White Asparagus Mashed Potatoes
- Roasted Flounder with Artichokes (using artichoke hearts and cherry tomatoes)
- Deviled Seafood (using stuffing mix)
- The Cannery Seafood House Salmon Wellington (Serves 2)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute