Baked Stuffed Haddock
1 pound haddock fillets – I like them thick in the middle, about 1/4 – 1/3 lb per serving
Ritz crackers, crushed, 3 or 4 per serving
2 T butter, melted
2 T lemon juice
2 T white wine
1 T Rosemary, dried, crushed or fresh chopped
parsley, fresh or dried
Heat oven to 325.
Spray baking dish with Pam.
Place fish skin side down on dish.
Pour lemon juice, then wine over fish.
In a bowl, mix crackers & butter with a fork, for stuffing.
Spoon stuffing onto fish, covering top.
Sprinkle rosemary on stuffing.
Bake in 325’ oven for 20 minutes or until fish is flaky when a knife easily separates the fish.
Sprinkle parsley over stuffed fish. Serve immediately.
Dick Davis – This recipe is from the Rockingham Hotel in Portsmouth, NH, the subject of a program for the Seacoast Singles. It quickly became a family favorite, and Scott made it for Karen the night he proposed.