New England Baked Haddock

"This is my favorite way to cook haddock. The recipe was originally for baked stuffed shrimp, so you could use it for that also."
 
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Ready In:
36mins
Ingredients:
11
Serves:
4
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ingredients

  • 1 12 lbs haddock
  • 34 cup milk (for soaking the fish in) (optional)
  • 6 tablespoons butter
  • 2 tablespoons onions, chopped fine
  • 1 garlic clove, minced
  • 14 cup dry sherry
  • 1 tablespoon dried parsley
  • 1 dash paprika
  • salt, to taste
  • 12 cup breadcrumbs
  • 12 cup crushed butter flavored cracker (such as Ritz or Townhouse)
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directions

  • Preheat oven to 350°F.
  • Rinse fish and then soak in milk (This will take away any "fishiness").
  • Melt butter in a small frying pan. Add onion and saute until softened, then add garlic.
  • Remove from heat, add sherry, parsley, paprika and salt to taste.
  • Mix bread crumbs with crushed cracker crumbs.
  • Remove fish from milk, rinse again, then place in a baking dish.
  • Pour crumb mixture over fish.
  • Then pour butter/sherry mixture over crumbs.
  • Bake at 350°F for about 25 minutes. Place under broiler on high until golden brown and slightly crispy. (Watch it closely, this does not take long.).
  • Enjoy!

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Reviews

  1. Perfectly Cape Cod. YUM!!! I didn't have sherry and used broth instead.
     
  2. Simple and fantastic! <br/>I would not have gotten any better in most local restaurants here in New England. <br/>Recipe is definably a keeper. <br/>Thanks for sharing.
     
  3. We enjoyed this, even though I put the breadcrumbs on after the butter sauce. Even my 3.5yr old ate it!
     
  4. I really enjoyed this! I eneded up with a TON of haddock (over estimation!) and doubled the rest of the recipe very easily. I add more garlic to everything, and subbed chicken broth for the sherry. This was very easy to put together. My picky eaters didn't appreciate the fish itself, so I may try a different type next time!! I think some fresh lemon juice would be a nice touch when serving. Thanks!
     
  5. Excellent! Thanks for sharing. I subsituted chicken stock for the sherry and it worked wonderfully and allievated the soggy topping. The topping broiled nice, golden brown and crispy.
     
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