Stuffed Haddock Recipe #379980
This is a variation of Midwest Baked Haddock by Debe (3/10/2002). It excludes the white sauce and cheese.
by PaisleySage
30 min | 10 min prep
SERVES 2 -4
- 2 lbs haddock fillets, skinless and boneless
- 2 tablespoons butter
- 1/4 cup sherry wine
- 8 ounces snowcrab prepared stuffing
- paprika
- salt and pepper
- Preheat oven to 350 degrees.
- Arrange filets in the bottom of a greased baking pan and sprinkle with salt and pepper.
- Divide 1 tablespoon of butter by dropping flecks evenly over filets.
- Spread stuffing on top.
- Drizzle sherry evenly on top of stuffing.
- Sprinkle liberally with paprika.
- Divide remaining 1 tablespoon of butter by dropping flecks evenly over stuffing-topped filets.
- Bake uncovered until haddock is firm and flakes, about 15-20 minutes.
- Serve with steamed vegetables.
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5 stars