Baked Fresh Haddock
A staple of New England cooking; sweet, delicate, baked whitefish still rivals the flavors of the most complex modern cooking. This basic recipe leaves the sauce up to you (though we recommend our Lobster Cream Sauce).
- 2 lbs fresh haddock fillet or cod, hake, or halibut fillet
- 2 cups bread crumbs Italian-seasoned
- 1 Egg
- 1 cup milk
Rinse Haddock under cold water and pat dry.
Mix the egg and the milk together in a bowl big enough to coat fish in.
In another bowl place the seasoned bread crumbs.
Dip the pieces of fish in the milk and egg mixture and then coat the fish in the crumbs and place onto a lightly greased baking dish.
Place in a preheated 400° oven for 15 minutes.
Remove from oven and spoon sauce over the top and place back in the oven for 5 minutes. Remove and serve.