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Add a photoServings: 4
Ingredients
- 2 lb Haddock fillets
- 6 Tbsp. Unsalted butter
- 1 sm Onion diced
- 1/2 c. Diced celery
- 1/2 tsp Dry thyme
- 4 Tbsp. Dry sherry
- 2 c. Bread crumbs Salt to taste Black pepper, freshly grnd to taste
- 14 ounce Stewed tomatoes - (1 can)
Directions
- Preheat the oven to 375 degrees. Lightly grease a 9- by 9-inch baking dish.
- Heat 4 Tbsp. of the butter and saute/fry the onion and celery with the thyme till soft, about 8 min. Add in the sherry and cook for 2 min longer. Add in the bread crumbs, remove from heat, and mix well. Season with salt and pepper, to taste.
- Place half of the fillets in the baking dish. Cover with half of the stuffing. Repeat with the rest of the fish and the stuffing. Top with the tomatoes, making sure which they are broken into small chunks. Pour the juice from the can around the sides of the baking dish. Drizzle the remaining butter over the top.
- Bake the haddock for 35 to 40 min or possibly till the fish easily flakes when tested with a fork. Serve at once.
- This recipe serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 389g | |
| Recipe makes 4 servings | |
| Calories 408 | |
| Calories from Fat 169 | 41% |
| Total Fat 19.14g | 24% |
| Saturated Fat 11.28g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 175mg | 58% |
| Sodium 387mg | 16% |
| Potassium 983mg | 28% |
| Total Carbs 10.06g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 5.53g | 4% |
| Protein 44.26g | 71% |
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