800 g (1 3/4 lb) haddock fillets, skinned and cut into 4 portions
fat for greasing
1 onion, finely chopped
2 cup (150 g) mushrooms, sliced
1 tbsp (15 ml) chopped parsley
scant 1/2 (us) cup (100 ml) dry white wine
3/4 cup (50 g) fresh white breadcrumbs
1/2 stick (2 oz) 50 g butter
fat for greasing
1 onion, finely chopped
2 cup (150 g) mushrooms, sliced
1 tbsp (15 ml) chopped parsley
scant 1/2 (us) cup (100 ml) dry white wine
3/4 cup (50 g) fresh white breadcrumbs
1/2 stick (2 oz) 50 g butter
method
1. Grease an ovenproof dish. Set the over at 190°C/375°F/gas 5. Spread the onion and mushrooms over the base of the prepared dish. Sprinkle with the parsley and top with the fish.
2. Pour the wine into the dish, sprinkle the fish with the breadcrumbs and dot with butter. Bake for 30-35 minutes. Serve at once.
2. Pour the wine into the dish, sprinkle the fish with the breadcrumbs and dot with butter. Bake for 30-35 minutes. Serve at once.
serving amount
serves 4
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more information
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