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Haddock bake

Recipe from: 9/19/2001 12:00:00 AM
Ingredients 10
Servings 4


  • 500
    frozen haddock
  • 500
  • 62
    mushroom soup powder
  • 2
    extra-large eggs
  • 1
    onion, finely chopped
  • 1
    small green pepper, seeded and cubed
  • oil
  • 25
    parsley, finely chopped
  • 10
    lemon juice
  • salt and freshly ground black pepper


1 hour
Preheat the oven to 190ºC (375ºF). Spray an ovenproof dish with non-stick spray. Boil the haddock in the milk until done. It should flake easily with a fork. Drain, reserving the liquid. Flake the fish and set aside. Blend the reserved liquid and soup powder and heat until the sauce comes to the boil and thickens, stirring continuously. Cool slightly before adding the eggs. Set aside. Sauté the onion and green pepper in a little oil until softened. Add the soup mixture and fish. Season with parsley, lemon juice and salt and pepper to taste. Turn into the prepared dish and bake for 35-40 minutes or until set. Serve with a salad. Serves 4-5.

Read more on: fish/seafood  |  bake

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