Italian Baked Haddock

This is a “spruced-up” way to serve haddock. The fish turns out moist and tasty with a fresh, flavorful topping of fresh garlic, onion and tomatoes. I normally cook with olive oil but choose to use butter with haddock, as I feel it best compliments the flavor of the fish.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2  filets  haddock
• 1⁄2 teaspoon seasoning salt
• 1⁄4 teaspoon black pepper, freshly ground
• 2  tablespoons butter, divided into quarters
• 1  garlic clove, minced
• 1⁄2 onion, small, sliced into thin rings
• 1⁄2 tomatoes, medium-sized, sliced thin
• 2  tablespoons  seasoned  breadcrumbs

Directions

1. Preheat oven to 375°F.
2. In a baking pan, place ½ tbs. butter in the space where each filet will be laid. Season filets on both sides with seasoning salt and pepper and lay atop each ½ tbs. butter.
3. Sprinkle minced garlic evenly atop each filet. Then layer each filet with onion slices, then tomato slices, then remaining butter and finally sprinkle with seasoned breadcrumbs.
4. Bake for 15-20 minutes uncovered or until fish flakes easily when forked. If you desire extra crispy breadcrumb topping, broil on low heat for 2 minutes.