This is a straightforward baked haddock dish finished with a sour cream topping and crunchy stuffing mix crust. It's a no-fuss weeknight meal that comes together quickly with minimal prep.
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Pre-heat oven to 350 DF \nPlace haddock on aluminum foil in pan and cover with soured cream. Sprinkle with salt and pepper, than spread stuffing mix over all. Sprinkle with marjoram and paprika over stuffing.
Bake at 350 degrees F for 30 minutes or longer, depending upon thickness of fish.
Store leftovers covered in the refrigerator for up to 2 days. Reheat gently in a 325°F oven until warm through, about 10 minutes.
Haddock is done when it flakes easily with a fork and reaches an internal temperature of 145°F. The flesh should be opaque throughout, not translucent.
Yes, you can assemble the dish a few hours ahead and refrigerate it covered, then bake when ready. Add a few extra minutes to the baking time if cooking from cold.
Dried oregano, thyme, or Italian seasoning are good substitutes in equal amounts. Marjoram is milder, so use slightly less of a stronger herb.
Yes, cod, pollock, or halibut work well with this preparation. Adjust baking time slightly based on thickness—thinner fillets may cook faster.
Yes, multiply all ingredients proportionally and arrange fillets in a single layer in a larger baking dish. Monitor cooking time as it may vary with crowd-size quantities.
