Total Time
2hrs 15mins
Prep 2 hrs
Cook 15 mins

This recipe was from the Omni Parker Hotel in Boston. I believe it was published in our local newspaper. I've made it for several dinner parties and its very tasty. Prep time is marinating time.

Ingredients Nutrition


  1. Marinate fish fillets in milk, lemon juice, Worcestershire sauce, salt, pepper, olive oil, and paprika for at least two hours (the longer the better).
  2. Preheat oven to 400°F.
  3. Remove fillets from marinade and roll in cracker crumbs, covering completely.
  4. Place in baking pan, (I usually spray with non stick spray) and drizzle with melted butter.
  5. Pour white wine into pan, but not directly over the coated fish.
  6. Bake until flaky, approx 10-15 minutes.
  7. If necessary, place pan under broiler for a few minutes to give top of fish a little color.


Most Helpful

What a nice simple dinner. We used a little over a pound of haddock filets, and I was a little impatient and marinated for just under 2 hours. The haddock was very moist and flavorful. I will make this again. I had put some of the leftover cracker crumbs on top of the fish, but they ended up being a little soggy, so next time I will not get carried away with the topping, I'll just leave it as to how many stuck at first! Thanks Becky!!

Kim127 May 12, 2003

bland for us. I headed the other reviewers' advice and just added the crumbs later and broiled them to brown. just boring.

Kate DeMello June 25, 2010

I made this dish twice. The first time, although I liked the flavor, I had the same problem with soggy topping as the other reviewers - so I only gave the original recipe 3 stars. The second time, I skipped step 3 (rolling in cracker crumbs) and just put the 'naked' fish in the oven with the wine and cooked it for about 12 minutes. Then while the fish was baking, I mixed the crumbs and the melted butter together in a small bowl. After 12 minutes, I took out the fish (but left it in the pan) and turned the oven broiler on. I sprinkled the buttered crumbs over the top of the fish, pressed them down (gently! the fish is fairly flaky and fragile at this point) and placed the pan under the broiler for a minute or two, just long enough to toast the topping. Problem solved!

Primordial August 22, 2007

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