Baked Haddock Casserole
|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)|
€¢ 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