Baked Haddock in Mushroom Cheese Sauce
A maritime favourite, this easy-to-make dish is easily adaptable to other white fish or cheese varieties.
- 2 pounds of haddock filets
- ½ cup red bell pepper, chopped
- ½ cup onion, chopped
- 1 cup mushrooms, sliced
- 1 can condensed cream of mushroom soup
- ½ cup milk
- 1 cup grated cheddar cheese
- ¼ cup bread crumbs
- ¼ cup chopped fresh parsley
- 2 tbsp capers
- ½ tsp salt
- ½ tsp pepper
Preheat oven to 375 °F
Rinse fish and place in a greased 9” x 9” baking dish, sprinkle with salt, pepper and capers.
Melt the butter in a saucepan and sauté the onion, bell pepper and mushrooms until softened slightly (al dente).
Add the condensed soup and slowly stir in the milk, bring to a simmer, stirring until the mixture is smooth.
Pour the soup mixture over the fish.
Top with cheese followed by the bread crumbs.
Bake uncovered for 30 minutes.
Remove from the oven and garnish with parsley. Let stand 5 minutes before serving.
Serve with riced potatoes and mixed steamed vegetables.