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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 lbs haddock fillets |
1 (10 3/4 ounce) can cream of shrimp soup, undiluted |
2 tablespoons lemon juice |
2 tablespoons sherry wine or 2 tablespoons chicken broth |
2 tablespoons finely chopped onions |
2 garlic cloves, minced |
4 1/2 teaspoons butter |
1/4 cup dry breadcrumbs |
1/4 teaspoon worcestershire sauce |
Directions:
1. Place fillets in a 13 x9 x2 baking dish coated with non-stick cooking spray.
2. In a small bowl, combine the soup, lemon juice, and sherry. Pour over the fillets.
3. Bake at 350 degrees for 30 minutes.
4. In a small non-stick skillet, saute the onion and garlic in butter for 2 minutes. Stir in the bread crumbs and Worcestershire sauce. Sprinkle over the fillets.
5. Bake 5-10 more minutes or until fish flakes easily with a fork.
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