This baked haddock combines tender white fish fillets with a rich cream of shrimp sauce, topped with buttered breadcrumbs for a crispy finish. It's an elegant yet simple dish that comes together in one pan and requires minimal prep, making it ideal for busy weeknights.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
Place the fillets in a 13 x 9 baking dish coated with cooking spray. In a small bowl combine the soup, lemon juice and broth and pour over the fillets. Bake uncovered at 350° for 20 minutes.
In a skillet saute the onion and garlic in the butter for about 2 minutes. Stir in the bread crumbs and the worcestershire sauce. Sprinkle over the fillets after they have baked for 20 minutes and bake 5 minutes longer or until the fish flakes easily with a fork.
NOTE: I have also used salmon with this recipe and it is also very tasty. I used half regular salmon and half smoked salmon and substituted the soup with cream of asparagus soup and added extra chunks of asparagus to the soup. It was very good.
Refrigerate leftovers in an airtight container for up to 2 days; reheat gently in a 350°F oven for 10–15 minutes to avoid overcooking the fish.
Yes, thaw them completely and pat dry before baking to ensure even cooking and prevent excess moisture in the sauce.
Cod, halibut, or tilapia work well; adjust baking time slightly depending on fillet thickness.
The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C).
Assemble the dish up to 4 hours ahead, cover, and refrigerate; add 5–10 minutes to baking time when cooking from cold.
Cream of mushroom or cream of celery soup works as a neutral substitute; you may lose the subtle seafood note.
