Prep 15 mins
Cook 30 mins
This came from the Yankee Main Dish Cookbook and as decribed: "Marvelous way to make the relatively inexpensive haddock into something much fancier. It works!"
- 2 lbs haddock fillets
- 1 cup canned cream of shrimp soup (or frozen and thawed)
- 1 tablespoon lemon juice or 1 tablespoon sherry wine
- 1⁄2 teaspoon minced onion
- 1⁄8 teaspoon garlic powder
- 1⁄4 cup melted butter
- 1⁄2 teaspoon Worcestershire sauce
- 3⁄4 cup breadcrumbs or 3⁄4 cup crushed Ritz cracker
- PLACE fish in greased 2 quart casserole.
- SPRINKLE with salt.
- MIX soup with sherry or lemon juice.
- POUR over fish.
- BAKE uncovered for 20 minutes at 375 degrees.
- While baking, SAUTE onion and garlic in butter.
- REMOVE from heat and add Worcestershire sauce.
- Then BLEND with crumbs.
- SPRINKLE crumb mixture over fish and bake 10 minutes more.
- This is quite a nice dish to bring to a gathering.
This was a good recipe and I will make it again but I did not really think it is something I would serve company. I did substitute tilapia and it tasted good it was just missing something.
I worked for Yankee Publications for almost 10 years and this was one of my favorite recipes. It became a family favorite and I'd lost the recipe years ago so was thrilled to find it on Recipezaar. Many thanks. It's truly delicious and brings back memories of living in New England.