1 to 1 1/2
pounds haddock fillets
4
tablespoons butter
salt and pepper
.
Sauce
4 to 6
ounces crabmeat, flaked
2
tablespoons butter
2
tablespoons flour
3
green onions, thinly sliced
2
teaspoons fresh minced parsley
1/4
teaspoon salt
1/8
teaspoon pepper
1
cup half-and-half or light cream
parsley for garnish, if desired
Heat oven to 350°. Melt butter in an 11x7-inch baking pan. Arrange haddock fillets in a single layer, turning to coat with the melted butter; sprinkle with salt and pepper. Bake for 25 to 30 minutes, or until the fish flakes easily with a fork. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in flour until smooth and bubbly. Add the green onions, parsley, salt, and pepper, then gradually stir in the half-and-half. Continue cooking, stirring constantly, until thickened. Add the parsley and crabmeat; heat through. Arrange haddock on a platter or serving plates and top with a little of the crab sauce. Garnish with parsley, if desired.
