The creamy crab sauce complements this simple baked haddock 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
- Heat 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. Heat through.
- Arrange haddock on a platter or serving plates and top with crab sauce.
- Garnish with fresh chopped parsley, if desired.
Tips for Cooking Fish
- 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.
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|Nutritional Guidelines (per serving)|
|Total Fat||43 g|
|Saturated Fat||25 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||4 g|