Baked Stuffed Haddock Filets Recipes

STUFFED HADDOCK

Steps:

• Preheat oven to 350°. In a skillet, saute onion in butter until tender. Stir in crackers and enough water to hold mixture together. Cut a pocket into side of fillet; stuff with cracker mixture. , Place in a greased baking dish. Combine soup and sour cream; spread over fish. Sprinkle with paprika. Bake, uncovered, 25-30 minutes or until fish flakes easily with a fork.

LINDA'S STUFFED HADDOCK OR FLOUNDER

Steps:

• Lay your fish filets out in a lg. casserole dish, or a 9x13" baking pan.
• Squirt with fresh lemon juice, and dot with pats of butter.
• Take the sleeve of Ritz crackers and crush finely in a bowl.
• Add crabmeat to it, and mix well.
• Add 1 stick of melted butter to it, and mix well.
• Spread a 1" thick layer over your fish fillets.
• Put in a preheated 350 oven, and bake for 20-25 mins., or until fish is no longer opague in the middle.
• Serve with fresh lemon squirted on top.

CRAB STUFFED HADDOCK

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Heat olive oil in a skillet over medium heat. Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat, and stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and 1/4 teaspoon of pepper, and mix until well blended.
• Lay the haddock fillets in the prepared baking dish. Brush each one with melted butter. Place a heaping tablespoon of the crab mixture onto half of each fillet, and fold the other half over to cover. Secure with toothpicks if desired. Sprinkle on any remaining stuffing, and drizzle with any leftover melted butter. Cover the dish with a lid or aluminum foil. (The dish may be also made ahead of time and refrigerated at this point.)
• Bake for 20 minutes in the preheated oven, then remove the cover and bake for an additional 10 minutes, until the top has browned and the fish flakes easily with a fork.

OVEN BAKED HADDOCK

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.

BAKED HADDOCK

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.

BAKED STUFFED HADDOCK

Steps:

• Sauté onions, celery, and garlic in butter until translucent. Combine thyme, wine, parsley, pepper and Worcestershire sauce. Mix well. Place crushed crackers in large bowl. Pour wine mixture into cooked veggies. Mix well. Combine veggie mixture with crushed crackers. Gently mix in seafood. Cool. Lay 6 oz haddock filet over 4 oz of stuffing. Top with 1 Tblsp dill dressing (see next recipe) and lightly cover dressing with buttered bread crumb. Bake in a casserole dish at 350″ with white wine and a little butter, for 25-18 minutes. For Creamy Dill Dressing: Combine all ingredients in a mixing bowl and whisk to blend. Refrigerate.

BAKED HADDOCK RECIPE

Steps:

• Place oven rack to the upper middle position. Preheat oven to 425°F.
• Line a 13x9 baking dish or sheet pan with foil or parchment paper. Set aside.
• Put the breadcumbs and paprika into a shallow bowl or plate.
• Pat dry the haddock fillets with paper towels to remove excess moisture. Rub on all sides with the olive oil, salt and pepper.
• Dredge the haddock fillets one-by-one in the breadcrumbs, pressing to coat thoroughly on both sides. Then place in the prepared pan in a single layer.
• Bake for 10-12 minutes or until it's opaque and flakes easily. The cooking time will vary depending on the thickness of the fillets. If the breading appears pale towards the end, you can broil them or the last minute or two
• Remove from the oven and garnish with lemon. Serve immediately.

BAKED STUFFED HADDOCK FILETS

Steps:

• Heat oven to 350 degrees.
• Rinse and pat dry the filets.
• Lay in single layer in baking dish.
• Spread a thin layer of mayonnaise over fish (I put it on a little thicker. You will not taste it).
• In small bowl, combine bread crumbs with next 5 ingredients.
• Sprinkle evenly over fish.
• Top with crushed Ritz Crackers.
• Bake 5 minutes.
• Remove from oven and pour melted butter over crackers.
• Return to oven, bake 15 more minutes or until filets flake.
• Try not to overcook
• (Total bake time about 20 minutes).

CRISPY BAKED HADDOCK

Steps:

• Preheat oven to 425 degrees Fahrenheit and prepare a rimmed baking sheet by spraying lightly with cooking spray. Set aside.
• Gently pat dry both sides of the haddock then season with salt. Place on the baking sheet.
• In a bowl, mix together all the ingredients for the topping then using your hands, gently and evenly spread it across all the haddock. It doesn't have to be perfect.
• Bake for 7 minutes or until the haddock is cooked through and the topping is slightly brown.
• Serve and enjoy!