Haddock In Herb Sauce
|Frozen haddock fillets||12 Ounce, thawed (340 Grams)|
|White bread slice||1⁄2|
|Chicken broth||250 Milliliter (1 Cup)|
|Butter||50 Milliliter (1/4 Cup, At Room Temperature)|
|Cornstarch||30 Milliliter (2 Tablespoons)|
|Onion||1 Small, quartered|
|Fresh parsley/1 tablespoon, 15 milliliter dried parsley flakes||2 , stems removed|
|Ketchup||15 Milliliter (1 Tablespoon)|
|Salt||2 Milliliter (1/2 Teaspoon)|
|Prepared mustard||2 Milliliter (1/2 Teaspoon)|
|Chervil leaves||1 Milliliter (1/4 Teaspoon)|
|Marjoram leaves||1 Milliliter (1/4 Teaspoon)|
|Pepper||1 Milliliter (1/4 Teaspoon)|
Preheat oven to 350°F (180°C).
Put fish into a greased 8x 8 x 2-inch (20x20x5 cm) baking pan.
Tear bread into 4 pieces.
Put into blender container.
Cover and process 2 cycles at GRATE to crumb bread.
Put remaining ingredients into blender container.
Cover and process at CHOP until onion is finely chopped.
Pour over fish and sprinkle with bread crumbs.
Bake in preheated oven for 25 to 30 minutes, or until fish flakes easily when tested with a fork.
Remove fish to serving plate.
Stir sauce in pan until smooth.
Pour over fish.