Baked Haddock With Mustard Crumbs |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Simply baked fish fillets with buttered bread crumbs...a relic from the days of Friday night fish suppers. Feel free to substitute cod in this elegant yet easy recipe. A small onion may also be substituted for the shallots. From Sarah Leah Chase's Cold Weather Cooking. Ingredients:
5 tablespoons butter, melted, divided |
2 shallots, minced |
1/2 cup dry white wine, divided |
1 1/2-2 lbs haddock fillets (cut into 4 serving pieces) |
1 tablespoon lemon juice |
salt and pepper, to taste |
1 cup fresh breadcrumb |
2 teaspoons dijon mustard |
3 tablespoons fresh parsley, minced or 1 -2 tablespoon dried parsley |
1 lemon, cut into 8 wedges |
Directions:
1. Preheat oven to 400F/200°C.
2. Pour 3 tablespoons of the melted butter into a baking dish large enough to hold the fish fillets in a single layer.
3. Sprinkle the shallots over the butter and pour in 1/4 cup of the wine.
4. Arrange the fish fillets on top. Sprinkle each with a little lemon juice and season with salt and pepper.
5. In a small bowl, toss the bread crumbs with the remaining 2 tablespoons melted butter. Mix in the mustard and parsley.
6. Pat the bread crumb mixture evenly over the top of the fish fillets. Drizzle the remaining 1/4 cup wine over the fish.
7. Bake until the fish flakes easily when tested with a fork, about 15-20 minutes.
8. Serve with lemon wedges.
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