This recipe works well with any light coloured, non-fat, fish fillets.
"I also substituted Parmesian cheese for Swiss. Not the best haddock I ever had but not bad at all I will make it again soon."- Mitchmeek
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|2 lbsHaddock fillets|
|1 Onion; finely chopped|
|1/2 cupSaltine cracker crumbs|
|3 tablespoonFresh parsley; chopped|
|1 teaspoonBlack Pepper; freshly ground|
|4 oz.Mushrooms; finely chopped|
|1 1/2 cupsLow fat milk|
|3 tablespoonsInstant blending flour|
|1/3 cupDry white wine|
|1 cupSwiss cheese; shredded|
Heavenly Haddock Preparation
You can use any light coloured, non-fat, fish fillets.
Preheat oven to 400F.
Lightly spray a shallow baking dish with non-stick spray and place fillets in dish.
Saute chopped onion in a little bit of water. Drain and add cracker crumbs, parsley, pepper and chopped mushrooms. Spread over fillets in baking dish. Heat milk in saucepan and blend in flour. Add wine. Pour over fillets and bake at 400F for 25 minutes.
Sprinkle on Swiss cheese and paprika and bake for an additional 10 minutes.
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