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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1/2 cup(s) chopped onion |
1/4 cup(s) chopped celery |
3 tablespoon(s) butter |
1/2 cup(s) chopped fresh mushrooms |
2 cup(s) soft bread crumbs |
1 teaspoon(s) salt |
1/8 teaspoon(s) pepper |
1 pinch(s) dried tarragon |
1 pinch(s) crushed dried rosemary, optional |
2 pound(s) haddock fillets |
1 tablespoon(s) lemon juice |
4 plum tomatoes, sliced |
Directions:
1. • In a large skillet, saute onion and celery in butter for 3 minutes or until tender. Add mushrooms; saute 1 minute longer or until tender. Remove from the heat; stir in the bread crumbs, salt, pepper, tarragon and rosemary if desired.
2. • Place the fillets in a greased 11-in. x 7-in. baking dish. Sprinkle with lemon juice. Spoon the bread crumb mixture onto fillets; top with tomatoes. Bake, uncovered, at 375° for 25-30 minutes or until fish flakes easily with a fork.
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