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Crusty Egg Stuffed Haddock's picture
  Hard cooked eggs 2
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Chopped celery leaves 2 Tablespoon
  Grated onion 2 Teaspoon
  Mayonnaise 2 Tablespoon
  Haddock fillets 1 Pound, Defrosted
  Egg 1 , beaten
  Lemon juice 2 Teaspoon
  Crushed cheese flavored nibbles/Crackers 1⁄2 Cup (8 tbs)

Peel and shred the hard-cooked eggs and mix in bread crumbs, celery leaves, onion and mayonnaise.
Season to taste.
Wipe fish fillets and cut into 4 or 5 servings.
Gash a pocket in thick servings and fill with some of the egg stuffing.
Spread half of a thin fillet with stuffing and fold.
Secure with picks.
Beat egg with lemon juice and dip the stuffed fish in the mixture.
Dredge with crushed nibbles.
Bake in a shallow oiled bake dish at 400F for 15 minutes or until fish flakes easily.
Nice with hot tomato sauce.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 475 Calories from Fat 244

% Daily Value*

Total Fat 27 g41%

Saturated Fat 6 g29.8%

Trans Fat 0 g

Cholesterol 214 mg71.3%

Sodium 2449.1 mg102%

Total Carbohydrates 37 g12.5%

Dietary Fiber 0.31 g1.2%

Sugars 4.4 g

Protein 18 g36.9%

Vitamin A 5.2% Vitamin C 2.6%

Calcium 5.6% Iron 10.9%

*Based on a 2000 Calorie diet

Crusty Egg Stuffed Haddock Recipe