Baked Haddock Casserole

Name: Baked Haddock Casserole
Ingredients: 1 1/2 lbs haddock, cut into about 3-inch chunks; salt and pepper, to taste; 4 tablespoons butter; 2 garlic cloves, minced; 3/4 cup sliced mushrooms; 3 tablespoons flour; 2 tablespoons dry sherry; 1 cup milk; 1/2 cup half-and-half; 1/2 teaspoon dried tarragon; 1/8 teaspoon paprika; 1/3 cup breadcrumbs; 1 teaspoon parsley; 1 tablespoon butter, melted

14 ingredients

7 steps

Ingredients

1 1/2 lbs haddock, cut into about 3-inch chunks
salt and pepper, to taste
4 tablespoons butter
2 garlic cloves, minced
3/4 cup sliced mushrooms
3 tablespoons flour
2 tablespoons dry sherry
1 cup milk
1/2 cup half-and-half
1/2 teaspoon dried tarragon
1/8 teaspoon paprika
1/3 cup breadcrumbs
1 teaspoon parsley
1 tablespoon butter, melted

Directions

1

Preheat oven to 375.
2

Sprinkle the fish pieces with salt and pepper; arrange in a shallow baking.
3

In a saucepan, melt 3 tablespoons butter over medium-low heat; add garlic and mushrooms; saute until mushrooms are tender and golden. Stir in flour until smooth and dissolved into the butter.
4

Gradually stir in the sherry, milk, cream, tarragon and paprika. Continue cooking and stirring until thickened.
5

Pour evenly over haddock pieces in baking dish.
6

In a small bowl, mix together the melted butter, parsley and breadcrumbs; evenly sprinkle bread crumbs over haddock and sauce.
7

Bake at 375° for about 25 minutes, or until fish flakes easily with a fork.