Baked Haddock With Mustard Crumbs

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 5  tablespoons butter, melted, divided
• 2  shallots, minced
• 1⁄2 cup dry white wine, divided
• 1 1⁄2-2  lbs haddock fillets (cut into 4 serving pieces)
• 1  tablespoon lemon juice
•  salt and pepper, to taste
• 1  cup  fresh breadcrumb
• 2  teaspoons Dijon mustard
• 3  tablespoons fresh parsley, minced or 1 -2  tablespoon dried parsley
• 1  lemon, cut into 8 wedges

Directions

1. Preheat oven to 400F/200°C.
2. Pour 3 tablespoons of the melted butter into a baking dish large enough to hold the fish fillets in a single layer.
3. Sprinkle the shallots over the butter and pour in 1/4 cup of the wine.
4. Arrange the fish fillets on top. Sprinkle each with a little lemon juice and season with salt and pepper.
5. In a small bowl, toss the bread crumbs with the remaining 2 tablespoons melted butter. Mix in the mustard and parsley.
6. Pat the bread crumb mixture evenly over the top of the fish fillets. Drizzle the remaining 1/4 cup wine over the fish.
7. Bake until the fish flakes easily when tested with a fork, about 15-20 minutes.
8. Serve with lemon wedges.