Baked Haddock With Mushroom Sauce

Baked Haddock With Mushroom Sauce
Baked Haddock With Mushroom Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound super-fresh haddock fillets

  • 2

    cups fresh clamshell mushrooms cleaned, sliced

  • 3

    green onions sliced

  • 1

    tablespoon unsalted butter

  • 1/3

    cup chicken stock

  • 1/4

    cup dry white wine

  • 2

    teaspoons cornstarch

  • 1/4

    cup water

  • Lemon-pepper seasoning

Directions

Cut the fresh fish into 4 serving size portions. Rinse and pat dry with paper towels. Place the fish in a rectangular baking dish, sprinkle with lemon-pepper seasoning, and bake in a 450 degree oven, uncovered. Continue cooking until the fish flakes easily with a fork. Allow about 5 minutes of cooking time per 1/2 inch of thickness. While the fish is baking, prepare the mushroom sauce. In a small saucepan, cook the mushrooms and green onion in butter until tender. Stir in the chicken stock and wine. Add the cornstarch to 1/4 cup cold water, and mix to form a "slurry." Add the slurry to the mushroom mixture, stirring constantly, to thicken. Continue to cook and stir until the mixture is thickened and bubbly, then continue cooking for about 2 minutes more. Transfer the cooked fish fillets to serving plates and spoon the mushroom sauce over the top. This recipe yields 4 servings.

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