BETH'S SEAFOOD-STUFFED HADDOCK WITH HOLLANDAISE OR SHRIMP SAUCE
Steps:
- 1. Spray Pam in a glass baking pyrex dish. 2. Get out a flat plate. 3. Rinse off filet and place on plate. 4. Put 1/2 of stuffing and 2-3 pieces of shrimp on the filet. 5. Carefully roll it up and place it in the baking dish, seam side down. 6. Repeat process for however many filets/people you are serving. 7. Shake a little salt and pepper on the fish. I add a little bit (1/4") of milk to bottom of dish to prevent fish from drying out, but Bob likes to put undiluted Campbell's Shrimp soup over the top of the fish. 8. Add the remainder of the shrimp and stuffing on top of the filets (or not--your choice). Dot with butter. 9. Bake at 350-375 degrees for around 30 minutes, so that it is heated through. Room temperature fish works best at start. 10. Use a spatula to get it carefully out of dish. 11. Serve with hollandaise sauce or shrimp soup sauce.
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