Baked Haddock - Gebraden Schelvisch

5.0(4)

A simple and delicious fish dish from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Other fish may easily be substituted.

by Molly53·published 2006-10-03

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Egg-Free

Servings

6 serving(s)

Total time

50 min

prep 5 min

Calories / serving

107 kcal

Ingredients (5)

serves

6 slices haddock (about two inches thick)haddock
6 slices lemonslemon
1 1/2 cups breadcrumbs (or rusk crumbs, which were originally called for in this cookbook)
salt, to tastesalt
butter, to personal preference (no substitutions)butter

Instructions (5 steps)

01Spray a cooking pan with cooking spray (Pam) and preheat oven to 350°F.
02Arrange fish in pan and place a lemon slice on each piece.
03Sprinkle with crumbs, season with salt and dot liberally with butter.
04Bake for 45 minutes or until fish is done (it will easily flake).
05Serve hot.

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Rich recipe — supports nutrition-aware planning.