|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||55%|
|Saturated Fat 25g||127%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The creamy crab sauce complements this simple baked haddock recipe perfectly. The sauce is a basic white sauce made with the addition of green onions and flaked cooked crab meat.
Serve the baked haddock with baked or roasted potatoes and steamed vegetables.
- 1 to 1 1/2 pounds haddock fillets
- 4 tablespoons butter
- Salt to taste
- Pepper to taste
- For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 green onions (thinly sliced)
- 2 teaspoons parsley (fresh minced)
- 1 cup half-and-half (or light cream)
- 4 to 6 ounces crabmeat (cooked and flaked)
- Salt to taste (kosher)
- Black pepper to taste
- Garnish: fresh chopped parsley
Gather the ingredients.
Preheat oven to 350 F/180 C/Gas 4.
Melt 4 tablespoons of butter in an 11-by-7-inch baking pan. Arrange haddock fillets in a single layer, turning to coat with the melted butter; sprinkle with salt and pepper.
Bake for 25 to 30 minutes, or until the fish flakes easily with a fork.
Meanwhile, in a saucepan, melt 2 tablespoons of butter over medium-low heat. Stir in flour until smooth and bubbly. Continue cooking, stirring, for 1 minute.
Add the green onions to the flour mixture along with the 2 tablespoons of parsley, then gradually stir in the half-and-half. Continue cooking, stirring constantly, until thickened. Add the crab meat and salt and pepper, to taste.
Arrange haddock on a platter or serving plates and top with crab sauce.
Garnish with fresh chopped parsley, if desired.
Serve and enjoy!
- Allow 4 to 6 ounces of fish fillets per person.
- When cutting a large fish fillet in half, cut it down the center lengthwise rather than crosswise.
- For even cooking, when you have a thin "tail" at the end of a fillet, fold it under so the whole fillet is an even thickness.