Baked Fresh Haddock

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 small fresh haddock (about 3 pounds)
  • ¼ Spanish onion, finely chopped
  • 8


Sauté finely chopped onion and mushrooms in butter until onion is transparent. Have fish cleaned and scaled. Wipe it well with a damp cloth and place it in a well-buttered shallow baking dish in which you have sprinkled half the onion and mushroom mixture.

Cover fish with remaining onions and mushrooms; season with finely chopped parsley, and salt and freshly ground black pepper, to tas