Baked Stuffed Haddock recipe
information
A very easy baked stuffed Haddock recipe.
ingredients
2 tbsp (1 oz) 25 g butter
1 tbsp oil
2 medium onions, chopped
3 tbsp (1 1/2 oz) 40 g butter
2 cups (4 oz) 120g fresh breadcrumbs
3 tbsp chopped fresh parsley
grated rind and juice of 1 lemon
salt and freshly ground black pepper
1 whole haddock, boned
1 lemon, sliced
1 tbsp oil
2 medium onions, chopped
3 tbsp (1 1/2 oz) 40 g butter
2 cups (4 oz) 120g fresh breadcrumbs
3 tbsp chopped fresh parsley
grated rind and juice of 1 lemon
salt and freshly ground black pepper
1 whole haddock, boned
1 lemon, sliced
method
Heat the oven to 375°F (190°C) Gas Mk 5.
To make the stuffing
1. Heat the 1 oz (25 g) butter and the oil and fry the chopped onions until softened.
2. Stir in the remaining butter, breadcrumbs, parsley, lemon rind and enough lemon juice to moisten, the stuffing without making it too wet. Season well.
3. Wipe the boned haddock and put the stuffing into the haddock, tying round with thin string to keep the stuffing in place.
4. Put the fish into a well buttered shallow ovenproof dish and cover with buttered paper.
5. Bake in the oven for about 12 minutes for each 1 lb (450 g) weight of fish.
6. Serve with lemon slices.
To make the stuffing
1. Heat the 1 oz (25 g) butter and the oil and fry the chopped onions until softened.
2. Stir in the remaining butter, breadcrumbs, parsley, lemon rind and enough lemon juice to moisten, the stuffing without making it too wet. Season well.
3. Wipe the boned haddock and put the stuffing into the haddock, tying round with thin string to keep the stuffing in place.
4. Put the fish into a well buttered shallow ovenproof dish and cover with buttered paper.
5. Bake in the oven for about 12 minutes for each 1 lb (450 g) weight of fish.
6. Serve with lemon slices.
serving amount
serves 4
rate this recipe
9.4
out of 10
5 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
