New England Baked Haddock
New England Baked Haddock
Ingredients
- Four 8-ounce fillets of haddock (skinned)
- 1-1/4 cups low-salt butter cracker crumbs
- 1 lemon
- 8 tablespoons butter, melted
- Dry white wine (pinot grigio)
- 1 teaspoon hot sauce
- salt & pepper
- Paprika & parsley flakes for garnish (optional)
Directions
- Dry fillets with paper towels and remove any pin bones. Sprinkle a thin layer of cracker crumbs into the bottom of a ceramic baking dish just large enough to hold the fillets. Melt the butter and stir in the hot sauce. Drizzle a bit of melted butter over the cracker crumbs in the bottom of the pan, and then add the fish, skin side down. Tuck the thin tail sections of the fillet underneath, so that each portion is of equal thickness.
- Sprinkle each fillet with a bit of lemon juice, salt and pepper. Give them a light drizzle of butter. Top it with a thin layer of cracker crumbs, until all the fish is just barely covered.
- Add more melted butter on top and about two to three tablespoons of white wine per serving to the bottom of the pan. Dust the top of the fish with paprika.
- Bake on the top rack in a preheated 425-degree oven until the cracker crumbs just begin to brown, about 17 to 20 minutes. Thicker cuts of fish will take a bit longer. The fish is done at 145 degrees. Top it off with some parsley flakes for garnish, and serve immediately.
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