Ingredients for Baked Haddock Casserole
- 1 lb haddock fillets
- 1/2 tsp salt and 1/4 tsp black pepper
- 5 tablespoons butter
- 2 cloves minced garlic
- 8 oz sliced mushrooms
- 2 tablespoons all-purpose flour
- 1/2 cup dry sherry
- 1 cup milk
- 1/4 cup heavy cream
- 1 teaspoon dried tarragon
- 1/4 teaspoon paprika
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
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How to Make Baked Haddock Casserole
- Preheat oven to 375°F (190°C).
- Season 1 lb haddock fillets with 1/2 tsp salt and 1/4 tsp black pepper.
- Arrange haddock in a greased shallow baking dish (approximately 8x8 inches).
- In a medium saucepan, melt 3 tablespoons butter over medium-low heat.
- Add 2 cloves minced garlic and 8 oz sliced mushrooms.
- Sauté for 5-7 minutes, until mushrooms are tender and golden brown.
- Whisk in 2 tablespoons all-purpose flour until smooth.
- Gradually whisk in 1/2 cup dry sherry, 1 cup milk, 1/4 cup heavy cream, 1 teaspoon dried tarragon, and 1/4 teaspoon paprika.
- Bring to a simmer, stirring constantly, until sauce thickens (about 2-3 minutes).
- Pour sauce evenly over the haddock in the baking dish.
- In a small bowl, combine 2 tablespoons melted butter, 1/4 cup chopped fresh parsley, and 1/2 cup breadcrumbs.
- Sprinkle breadcrumb mixture evenly over the haddock and sauce.
- Bake for 25-30 minutes, or until haddock is cooked through and flakes easily with a fork.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
3g
Fat
64g
Carbs
4g
