Baked Haddock Casserole

Haddock pieces w/ mushroom cream sauce...mmmmmm... You can leave the haddock whole, if desired.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  haddock, cut into about 3-inch chunks
•  salt and pepper, to taste
• 4  tablespoons butter
• 2  garlic cloves, minced
• 3⁄4 cup  sliced mushrooms
• 3  tablespoons flour
• 2  tablespoons dry sherry
• 1  cup milk
• 1⁄2 cup half-and-half
• 1⁄2 teaspoon dried tarragon
• 1⁄8 teaspoon paprika
• 1⁄3 cup  breadcrumbs
• 1  teaspoon parsley
• 1  tablespoon butter, melted

Directions

1. Preheat oven to 375.
2. Sprinkle the fish pieces with salt and pepper; arrange in a shallow baking.
3. In a saucepan, melt 3 tablespoons butter over medium-low heat; add garlic and mushrooms; saute until mushrooms are tender and golden. Stir in flour until smooth and dissolved into the butter.
4. Gradually stir in the sherry, milk, cream, tarragon and paprika. Continue cooking and stirring until thickened.
5. Pour evenly over haddock pieces in baking dish.
6. In a small bowl, mix together the melted butter, parsley and breadcrumbs; evenly sprinkle bread crumbs over haddock and sauce.
7. Bake at 375° for about 25 minutes, or until fish flakes easily with a fork.