Bakedhaddockcasserole Recipes

Steps:

• Place the fillets in a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the soup, lemon juice and sherry or broth. Pour over fillets. Bake, uncovered, at 350° for 20 minutes. , In a small nonstick skillet, saute onion in butter for 2 minutes. Add garlic; cook 1 minute longer. Stir in bread crumbs and Worcestershire sauce. Sprinkle over fillets. Bake 5-10 minutes longer or until fish flakes easily with a fork.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
• Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
• Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.

Steps:

• In a nonstick skillet, saute the green pepper and onion in butter until tender. Stir in the flour until blended. Add tomatoes; cook and stir until thickened, about 3 minutes., Place the fillets, skin side down, in an 11x7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper; top with tomato mixture. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with cheese. Bake 2 minutes longer or until cheese is melted.

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
• Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Grease a baking dish with nonstick spray. Arrange the fish fillets in the prepared baking dish to cover the bottom. In a bowl, combine the bread crumbs with melted butter, crabmeat, and artichokes. Slice the tomato thinly and arrange the slices over the fish. Spread the cheese over the tomatoes. Top with the buttered crumb mixture. Bake for 20 to 25 minutes, or until fish is white and flaky.

Steps:

• Preheat oven to 375.
• Sprinkle the fish pieces with salt and pepper; arrange in a shallow baking.
• In a saucepan, melt 3 tablespoons butter over medium-low heat; add garlic and mushrooms; saute until mushrooms are tender and golden. Stir in flour until smooth and dissolved into the butter.
• Gradually stir in the sherry, milk, cream, tarragon and paprika. Continue cooking and stirring until thickened.
• Pour evenly over haddock pieces in baking dish.
• In a small bowl, mix together the melted butter, parsley and breadcrumbs; evenly sprinkle bread crumbs over haddock and sauce.
• Bake at 375° for about 25 minutes, or until fish flakes easily with a fork.

Steps:

• Spread the 1/2 of the fish out in a buttered casserole dish, single layer.
• Sprinkle the cheese on top of fish.
• Layer whole Ritz crackers on top of cheese to cover the fish.
• Repeat layers, in same order ending with soup.
• Pour the soup on the top and spread with spoon to cover.
• Bake in a 350- 375 dgree oven for approximately.
• 30-40 minutes or until fish is cooked through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a medium or large baking dish.
• Rinse and dry fillets. Season with 1 teaspoon salt and 1/8 teaspoon pepper.
• In a skillet or frying pan, melt butter over medium heat. Saute onion in butter until golden. Stir in flour until completely incorporated. Stir in mustard, 1/2 teaspoon salt, light and heavy creams. Cook until thickened, stirring constantly. Remove from heat and stir in cheeses. Pour sauce over fish and sprinkle with paprika.
• Bake in preheated oven for 30 minutes, until brown and bubbly.

Steps:

• Preheat the oven to 375F, line a roasting pan with parchment.
• Lay fish fillets in a single layer on the bottom of the dish, then top with scallops and shrimp.
• Pour the white wine and lemon juice overtop of the seafood.
• In a bowl, toss butter, cracker crumbs, garlic powder, black pepper and lemon zest.
• Sprinkle over the seafood.
• Bake 15 minutes, then turn the broiler to HI and broil 2 minutes, until browned.

Steps:

• Preheat oven to 350°. Cut fish into 6 serving-sized pieces. Place in a greased 11x7-in. baking dish. Combine remaining ingredients; sprinkle over fish. Bake until fish just begins to flake easily with a fork, 20-25 minutes.

Steps:

• Place fillets in a greased 15x10x1-in. baking pan. Sprinkle with dill. Arrange lemon slices over fillets. Cover and bake at 350° for 30 minutes or until fish flakes easily with a fork. In a small bowl, combine the tartar sauce ingredients. Serve with fish.

Steps:

• Place haddock in casserole dish. Season with salt. Top with grated cheese's. Melt butter; toss with cracker crumbs. Spread cracker mix over the cheese-topped fish. Bake approximately 25 minutes at 350'.

Steps:

• Preheat oven to 425.
• Wash and dry fish fillets, then season with salt.
• Meanwhile, mix breadcrumbs, melted butter, juice of a lemon, salt, pepper, and garlic powder.
• You will need to spray some cooking spray on the breadcrumbs to make sure they are moist enough. The breadcrumbs should be forming into moist crumbs.
• Place fish in shallow baking pan.
• Pour the white wine around the fish, making sure it does not actually cover the fish.
• Place the breadcrumb mixture evenly over the fish.
• Put the fish(for haddock or cod) in the oven for about 10-12 minutes, until almost done.
• You then may want to broil the fish for a minute or two just to crisp up the topping.

Steps:

• Carefully pick over the haddock fillets, making sure there are no bones in them. Set the fish aside.
• Saute the scallions and garlic in the oil for five minutes. Add the bacon and cook it until it and the garlic are lightly browned. Add the chicken stock and cook over high heat until it has been reduced to half a cup (about 15 minutes) and the garlic cloves are soft.
• Meanwhile preheat the oven to 425 degrees. Slice the potatoes very thin (you will need enough to cover the surface of the fish fillets). If necessary, slice more later if you find you have not done enough. Toss the slices in the olive oil.
• Peel the garlic cloves. Spread the garlic-bacon mixture over the bottom of a large heavy-bottom baking pan. Lay the fish fillets skin side down on top. Sprinkle with thyme, salt and pepper. Arrange the potatoes in barely overlapping layers on top of the fish fillets. Season with salt and pepper and bake, uncovered, for 10 to 15 minutes or until the potatoes are cooked. Sprinkle with parsley and serve.

Steps:

• Preheat oven to 350. Lightly grease/spray a large shallow baking dish.
• Pat haddock dry; arrange in prepared baking dish. Sprinkle w/ salt and pepper.
• In a small bowl, mix together melted butter, lemon juice and minced garlic; evenly brush over haddock fillets.
• Evenly sprinkle fillets with parsley tarragon and paprika.
• Bake at 350 for 25-35 minutes of until opaque and flakes easily.

Steps:

• Preheat oven to 425 degrees.
• Combine mayonnaise, horseradish, and Parmesan.
• cheese; and set mixture aside.
• Place butter in the shallow baking dish the fillets will be placed inches.
• Place dish with butter in oven, just until butter melts.
• Place haddock in dish, fleshier side up, and spread mayonnaise mixture evenly over haddock.
• Bake about 20 minutes or until fish is done.

Steps:

• In a large skillet, saute onion and celery in butter for 3 minutes or until tender. Add mushrooms; saute 1 minute longer or until tender. Remove from the heat; stir in the bread crumbs, salt, pepper, tarragon and rosemary if desired. , Place the fillets in a greased 11x7-in. baking dish. Sprinkle with lemon juice. Spoon the bread crumb mixture onto fillets; top with tomatoes. Bake, uncovered, at 375° for 25-30 minutes or until fish flakes easily with a fork.