Baked Haddock with Herbs


  • 2 lbs haddock fillet
  • pepper to taste
  • sprinkle of garlic salt
  • sprinkle of tarragon
  • 1/3 cup sherry
  • 1 cup cream of mushroom soup
  • 1/2 cup buttered bread crumbs
  • 1/2 cup grated cheddar cheese


  • Preheat oven to 350. Cut fish into serving portions and place in buttered casserole dish.
  • Sprinkle on seasonings, add sherry and soup.
  • Top with buttered bread crumbs blended with grated cheese.
  • Bake for about 30 minutes.


This is a vintage recipe from the Alfiero family, circa 1981.
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