Midwest Baked Haddock

Midwest Baked Haddock

  • Prep Time: 15 mins
  • Total Time: 1 hrs
  • Servings: 4

    • Ingredients

  • 3tablespoonsbutter
  • 1/4 cupflour
  • salt and pepper
  • 1/4 teaspoonnutmeg
  • 1 1/2 cupsmilk
  • 3/4 cupcheddar cheese, grated
  • 2 1/2 lbshaddock, skinned and boned
  • 1/4 cupsherry wine(optional)
  • paprika

    • Directions

  • To make the white sauce, melt the butter in a pan and stir in the flour and spices until smooth.
  • Gradually stir in the milk.
  • Cook until smooth and thick.
  • Add the cheese; stir until melted.
  • Place the haddock in a greased baking dish.
  • Sprinkle with salt and pepper.
  • Pour the sauce over the haddock.
  • Add the sherry and sprinkle liberally with the paprika.
  • Bake in a 325 degree oven for 45 minutes.

    • Reviews

  • “We also stuffed the filets with canned crab meat (drained)Thaw the frozen fillets for about 7 minutes carefully pull apart in the middle and stuff with the crab meat.then pour the sauce over.It was delictable”

  • “Great recipe. It has asilky texture and it is delicious.”

  • “Well this 1 looks sooo good I had to try it. I’m cooking it right now and I’m not one to leave anything alone. (I changed things a bit) To the sauce I added one clove of garlic,5 fresh basil leaves,2 sprigs of fresh parsley,and 1 green onion just the green part all chopped along with some onion powder and some parmesian cheese. Tasted thwe sause and ohhh ya so good. I also used my homemade blueberry wine(very dry and non sweet)instead of sherry. I’m giving this one 5* even before I try it because of the changes I made. Will be good.”

  • “Something different and quite good. Next time I think I would mix the Sherry into the sauce before I pour it over the fish or just omit altogether. Easy to make.”

  • “I loved this recipe!!!!I did top it with some buttered townhouse crackers (didn’t make it any healthier, but it was absolutely delicious).The sauce was sooooo yummy.I had it with some rice and a salad and I soaked up every last bit of sauce with the rice.I only made 1/4 the recipe since my kids will only eat fish sticks (ew….), it worked fine.And I had this wonderful restaurant tasting meal while they ate their fish sticks.”

  • “My whole family loved this! It was easy to make! Had to adjust amounts since I only had a 12 oz. package of frozen filets, but it was absolutely delicious!”

  • “This was wonderful!I’m always looking for new ways to prepare fish.This will definitely be made again for the family.I followed the recipe as directed but used half the amount of sherry.The sauce is great.Served this dish with wild rice.I just wish I had some leftovers to eat tomorrow.”

  • “I didn’t have enough cheddar cheese, so I threw in a bit of parmasan which gave it a really nice mild cheese flavour. This was so good that grandma went back for seconds!”

  • “Mmmm!! This recipe is great, the sauce is outstanding!! My huusband literally scrapped the leftover sauce off his plate! I didn’t have any sherry wine and added extra cheese. Delicious!”

  • “This was really tasty! I didn’t have enough haddock so I ended up with extra sauce but the sauce tastes great so it will be no problem to use it on something else. I omitted the sherry wine as I didn’t have any and I used a full cup of cheese. yummy!”

  • “Delicious!I did use the optional sherry and added it to the sauce.The sauce is absolutely delicious.I used lowfat milk, and it still tasted WAY more fattening than it is!I added some minced garlic to the butter as it melted.This is such a great recipe (and a kid-pleaser); thanx for sharing it.I’ll make this again.”

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