Comment: Fish is a pleasant change from the meats so commonly served at dinner time and baking vs frying is a nice way to keep it light. We buy frozen haddock filets, one pound quantities, which is usually enough for 3; if you are preparing for more, consider baking 2 pounds. Leftovers will not go to waste. (Rice Pilaf is an excellent Side with this meal)
25 minutes @ 350 degrees
1 pound fresh frozen/defrosted Haddock filets
6 ounces HomeMade GF Vegetable Stock or Chicken Stock defrosted (6 cubes)
6 tbls butter, melted (divided)
2 tsp lemon juice
1 cup HomeMade GF Bread Crumbs
- Defrost frozen haddock in warm water (30 minutes), drain, place in shallow bowl and cover with milk (milk has a tendency to ‘sweeten’ fish) and refrigerate for at least 2 hours. If using fresh haddock, soak in milk, refrigerate same length of time.
- When ready to prepare ingredients, preheat oven to 350 degrees.
- In a 1 quart pan melt 3 tbls butter, add vegetable broth and lemon juice, stir and heat, don’t boil.
- Drain the haddock, lay filets on a buttered, oven-safe glass dish and pour broth mix over the filets being sure that the fish is coated both sides.
- In a small pan, melt 3 tbls butter and combine bread crumbs and then sprinkle over haddock and bake. Check occasionally and if crumbs are beginning to turn too brown or burn, cover dish with a sheet of alum. foil sprayed down side with a cooking spray.
- Remove cooked filets to a serving platter keeping up side up with crumbs on top.
- Note: Adding slices of American cheese is something you might want to consider. If so, or even over half of the haddock, lay slices before pouring in the broth mix with bread crumbs over the cheese.