Baked Haddock With Oyster Stuffing

A lovely fish dish from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 2  lbs haddock fillets
• 1⁄2 teaspoon salt
•  pepper
• 1⁄2 pint  oyster
• 1  cup  cracker crumb
• 1  lemon, juice of
• 1  tablespoon butter

Directions

1. Preheat oven to 350F and lightly grease a baking pan.
2. Place one fillet on pan, sprinkle with salt and pepper.
3. Dip oysters in cracker crumbs; cover the fillet with them.
4. Place remaining fillet on top of oysters and fasten in place with toothpicks or skewers.
5. Sprinkle with lemon juice and remaining cracker crumbs; dot with butter.
6. Bake for an hour or until flaky and done.