BAKED HADDOCK - GEBRADEN SCHELVISCH

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Baked Haddock - Gebraden Schelvisch image

A simple and delicious fish dish from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Other fish may easily be substituted.

Provided by Molly53

Categories     Egg Free

Time 50m

Yield 6 serving(s)

Number Of Ingredients 5

6 slices haddock (about two inches thick)
6 slices lemons
1 1/2 cups breadcrumbs (or rusk crumbs, which were originally called for in this cookbook)
salt, to taste
butter, to personal preference (no substitutions)

Steps:

  • Spray a cooking pan with cooking spray (Pam) and preheat oven to 350°F.
  • Arrange fish in pan and place a lemon slice on each piece.
  • Sprinkle with crumbs, season with salt and dot liberally with butter.
  • Bake for 45 minutes or until fish is done (it will easily flake).
  • Serve hot.

Nutrition Facts : Calories 106.7, Fat 1.4, SaturatedFat 0.3, Sodium 197.6, Carbohydrate 19.4, Fiber 1.2, Sugar 1.7, Protein 3.6

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