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Categories:
onion celery butter fresh mushrooms bread crumbs salt pepper tarragon rosemary haddock lemon juice tomatoes
Viewed: 46 - Published at: 6 years agoIngredients
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 3 tablespoons butter
- 1/2 cup chopped fresh mushrooms
- 2 cups soft bread crumbs
- 1 teaspoon salt
- 1/8 teaspoon pepper
- Pinch dried tarragon
- Pinch crushed dried rosemary, optional
- 2 pounds haddock fillets
- 1 tablespoon lemon juice
- 4 plum tomatoes, sliced
Method
- 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.
