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Ingredients:
- 1 1/2 pounds haddock, cut into large chunks, depending on baking dish or dishes
- herb blend or herb seasoning blend
- salt and pepper, to taste
- 4 tablespoons butter
- 1 small clove garlic, finely minced
- 1/2 cup thinly sliced mushrooms
- 2 tablespoons sherry
- 1 1/2 cups half-and-half or light cream
- salt and pepper, to taste
- dash paprika
- 1/4 cup seasoned or plain bread crumbs
- 1 tablespoon butter
- grated or shredded cheese, optional
Preparation:
In a saucepan, melt 3 tablespoons butter over medium-low heat. Add garlic and mushrooms; slowly sauté until mushrooms are tender and golden. Stir in flour until smooth and dissolved into the butter. Gradually stir in the cream. Stir in sherry. Continue cooking and stirring until thickened. Add salt, pepper, and paprika, to taste. Spoon over haddock in baking dish or individual dishes.
Melt remaining 1 tablespoon butter over low heat; add bread crumbs and stir well to combine. If bread crumbs are plain, add dried parsley flakes or herbs and paprika, if desired. Sprinkle bread crumbs over haddock and sauce. Bake at 375° for about 25 minutes, or until fish flakes easily with a fork. If desired, sprinkle with a little shredded or grated cheese and continue baking for 2 to 4 minutes longer to melt cheese.
Serves 4.
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