Baked Haddock Casserole Recipe
Ingredients
| Haddock fillets | 1 Pound, frozen | |
| Curry powder | 1 Teaspoon | |
| Tomatoes | 1 19 Ounce | |
| Flour | 2 Tablespoon | |
| Onion | 1 , minced | |
| 2 celery stalks, chopped fine | ||
| Butter | 1 Tablespoon | |
| 1 egg, lightly beaten | ||
| Cream | 1/4 Cup (16 tbs) | |
| Worcestershire sauce | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
€¢ Season the fillets with salt and pepper to taste. Place them one next to the other in a 9 x 12-inch (23 x 30 cm) glass or ceramic dish.
€¢ Blend together the basil or curry powder, tomatoes, flour, onion, celery.
€¢ Melt the butter 1 minute at HIGH. Add to mixture.
€¢ Pour tomato mixture over fish. Cover dish with lid or waxed paper and microwave 10 minutes at MEDIUM-HIGH.
€¢ Baste fish and, if necessary, microwave 1 or 2 minutes more at MEDIUM-HIGH.
€¢ Remove fish from sauce to a hot platter.
€¢ Beat the egg and cream together.
€¢ Add the Worcestershire sauce and beat mixture into the fish tomato sauce. Microwave 2 minutes at MEDIUM, stirring once after 1 minute.
€¢ Pour over fish
€¢ Blend together the basil or curry powder, tomatoes, flour, onion, celery.
€¢ Melt the butter 1 minute at HIGH. Add to mixture.
€¢ Pour tomato mixture over fish. Cover dish with lid or waxed paper and microwave 10 minutes at MEDIUM-HIGH.
€¢ Baste fish and, if necessary, microwave 1 or 2 minutes more at MEDIUM-HIGH.
€¢ Remove fish from sauce to a hot platter.
€¢ Beat the egg and cream together.
€¢ Add the Worcestershire sauce and beat mixture into the fish tomato sauce. Microwave 2 minutes at MEDIUM, stirring once after 1 minute.
€¢ Pour over fish
Chef
