Prep 15 mins
Cook 15 mins
Simply baked fish fillets with buttered bread crumbs...a relic from the days of Friday night fish suppers. Feel free to substitute cod in this elegant yet easy recipe. A small onion may also be substituted for the shallots. From Sarah Leah Chase's Cold Weather Cooking.
- 73.94 ml butter, melted, divided
- 2 shallots, minced
- 118.29 ml dry white wine, divided
- 680.38-907.18 g haddock fillets (cut into 4 serving pieces)
- 14.79 ml lemon juice
- salt and pepper, to taste
- 236.59 ml fresh breadcrumb
- 9.85 ml Dijon mustard
- 44.37 ml fresh parsley, minced or 14.79-29.58 ml dried parsley
- 1 lemon, cut into 8 wedges
- Preheat oven to 400F/200°C.
- Pour 3 tablespoons of the melted butter into a baking dish large enough to hold the fish fillets in a single layer.
- Sprinkle the shallots over the butter and pour in 1/4 cup of the wine.
- Arrange the fish fillets on top. Sprinkle each with a little lemon juice and season with salt and pepper.
- In a small bowl, toss the bread crumbs with the remaining 2 tablespoons melted butter. Mix in the mustard and parsley.
- Pat the bread crumb mixture evenly over the top of the fish fillets. Drizzle the remaining 1/4 cup wine over the fish.
- Bake until the fish flakes easily when tested with a fork, about 15-20 minutes.
- Serve with lemon wedges.
I made this last night for dinner and it was wonderful. I didn't have any shallots, so I used some garlic paste--about a teaspoon as it is intense. I cut up a lemon and put the slices on top of the fish. I used panko breadcrumbs as that is my preferences and I did use a bit more parsley. This was so easy to put together and the taste was fantastic. My husband and a friend of ours raved about it. I think this would work on other white fish as well. This will become one of my favorites to prepare fish.
Very good fish! I used catfish instead of the haddock increasing the cooking time to adjust for the thicker fish.