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Baked Haddock Casserole

Microwave.Lady's picture
  Fresh haddock fillets/One 16 ounce (450 gram) box frozen haddock fillets 1 Pound (500 Gram)
  Basil/1/4 teaspoon curry powder 1 Teaspoon (5 Milliliter)
  Canned tomatoes 19 Ounce (540 Milliliter)
  Flour 30 Milliliter (2 Tablespoon)
  Onion 1 , minced
  Celery stalks 2 , chopped fine
  Butter 15 Milliliter (1 Tablespoon)
  Egg 1 , lightly beaten
  Cream 60 Milliliter (1/4 Cup)
  Worcestershire sauce 1 Teaspoon (5 Milliliter)
  Salt To Taste
  Pepper To Taste

€¢ Season the fillets with salt and pepper to taste. Place them one next to the other in a 9 x 12-inch (23 x 30 cm) glass or ceramic dish.
€¢ Blend together the basil or curry powder, tomatoes, flour, onion, celery.
€¢ Melt the butter 1 minute at HIGH. Add to mixture.
€¢ Pour tomato mixture over fish. Cover dish with lid or waxed paper and microwave 10 minutes at MEDIUM-HIGH.
€¢ Baste fish and, if necessary, microwave 1 or 2 minutes more at MEDIUM-HIGH.
€¢ Remove fish from sauce to a hot platter.
€¢ Beat the egg and cream together.
€¢ Add the Worcestershire sauce and beat mixture into the fish tomato sauce. Microwave 2 minutes at MEDIUM, stirring once after 1 minute.
€¢ Pour over fish

Recipe Summary

Side Dish

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