Easy Haddock Bake is a one-dish seafood dinner combining tender haddock fillets with creamy shrimp soup, garlic, and lemon, finished with a buttered breadcrumb crust. It's a simple weeknight meal that delivers restaurant-quality flavor in under 30 minutes.
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Place fillets in a 13"x9"x2" baking dish coated with non-stick cooking spray.
In a small bowl, combine the soup, lemon juice, and sherry. Pour over the fillets.
Bake at 350 degrees for 30 minutes.
In a small non-stick skillet, saute the onion and garlic in butter for 2 minutes. Stir in the bread crumbs and Worcestershire sauce. Sprinkle over the fillets.
Bake 5-10 more minutes or until fish flakes easily with a fork.
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently at 350°F for 10–12 minutes to avoid drying the fish.
Yes. Cream of mushroom or cream of celery soup work well as substitutes, though they'll change the flavor profile slightly.
The fish should flake easily with a fork and reach an internal temperature of 145°F. Bake until opaque, typically 15–20 minutes depending on fillet thickness.
Assemble the dish in the baking dish up to 4 hours ahead, cover, and refrigerate. Add 5–10 extra minutes to bake time if cooking from cold.
Chicken broth (as listed in the recipe) or dry white wine are good alternatives. Omit alcohol entirely if preferred.
Refrigerate in an airtight container for up to 2 days. Reheat gently in a 350°F oven until warm to avoid drying out the fish.
