Oven Baked Haddock

Serving 6 people

45 min


  • bread crumbs 2 cups soft bread crumbs
  • butter 3 tablespoons butter
  • celery 1/4 cup chopped celery
  • dried rosemary Pinch crushed dried rosemary, optional
  • dried tarragon Pinch dried tarragon
  • fresh mushrooms 1/2 cup chopped fresh mushrooms
  • haddock fillets 2 pounds haddock fillets
  • lemon juice 1 tablespoon lemon juice
  • onion 1/2 cup chopped onion
  • pepper 1/8 teaspoon pepper
  • plum tomatoes 4 plum tomatoes, sliced
  • salt 1 teaspoon salt
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How to make it

  1. In a large skillet, saute onion and celery in butter for 3 minutes or until tender.
  2. Add mushrooms; saute 1 minute longer or until tender.
  3. Remove from the heat; stir in the bread crumbs, salt, pepper, tarragon and rosemary if desired.
  4. Place the fillets in a greased 11-in. x 7-in. baking dish. Sprinkle with lemon juice. Spoon the bread crumb mixture onto fillets; top with tomatoes.
  5. Bake, uncovered, at 375° for 25-30 minutes or until fish flakes easily with a fork.