Baked Stuffed Haddock Filets

Submitted by Ragdoll Frankie

"I was given this recipe at least 30 years ago and have yet to find anyone that doesn't love it. (Providing they like seafood) I always use haddock as I'm from Maine. Fresh is expensive right now but as far as I'm concerned there's no better tasting white fish. Can use frozen haddock or another white fish . Simple to make but soooo yummy...Don't worry about the mayo..I Promise you will not taste it."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 2 lbs.
• Serves: 4-6

ingredients

• 2 -3 tablespoons mayonnaise
• 2 lbs haddock fillets (preferably. Can use another white fish like Cod, etc.)
• 1⁄2 cup plain breadcrumbs
• 1 teaspoon ground sage
• 1 tablespoon parsley flakes
• 1 -2 garlic cloves, crushed or 2 -3 good pinches garlic powder
• 1⁄2 teaspoon salt (optional)
• 1 teaspoon Bell's seasoning
• 15 Ritz crackers, crushed
• 6 tablespoons butter, melted (can use a little more or less)

directions

1. Heat oven to 350 degrees.
2. Rinse and pat dry the filets.
3. Lay in single layer in baking dish.
4. Spread a thin layer of mayonnaise over fish (I put it on a little thicker. You will not taste it).
5. In small bowl, combine bread crumbs with next 5 ingredients.
6. Sprinkle evenly over fish.
7. Top with crushed Ritz Crackers.
8. Bake 5 minutes.
9. Remove from oven and pour melted butter over crackers.
10. Return to oven, bake 15 more minutes or until filets flake.
11. Try not to overcook
12. (Total bake time about 20 minutes).

Reviews

[Lona G.]

I have made this many times and turns out delicious every time. It's very quick to mix, great for night you don't have much time to be in the kitchen

 

[Adimaliha]

I too am from the coast of southern Maine and have made a baked haddock similar to this recipe for as long as I've been married...30+ yrs. The only difference is I do not use bread crumbs, just mayo, a sleeve of crushed Ritz crackers, garlic powder a little S&P and top it with butter to bake at 350 for 20-25 mins. In recent years I've been omitting the salt for health reasons. Too many spices can mask a good piece of haddock so I've always kept it simple.

 

[Sal from Maine]

This was very tasty. The timing was perfect. Nice and flaky fish. I cooked it in a stoneware pan so did broil it for a couple of minutes for a little crispness. I think next time I'll cut down on the sage or the poultry seasoning but otherwise was good. I only had 1 lb of haddock so should have cut the breading in half, it was lot. My picky husband really liked it. Thanks for an easy tasty recipe.