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Ingredients
| haddock fish: 1 fillet (Lemon-pepper seasoning) |
| white mushrooms (sliced): 2 cups |
| onions (sliced): 1/3 cup |
| margarine (oleo): 1 tsp (butter) |
| chicken broth: 1/3 tsp |
| white wine: 1/4 cup (chicken broth) |
| cornstarch: 2 tsp |
Baked haddock with mushroom sauce
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
Thaw fish, if frozen. Cut fish fillets into 4 serving-size portions. Rinse fish; pat dry with paper towels.
Place fish fillets in a 2-quart rectangular baking dish; sprinkle with lemon-pepper seasoning. Bake, uncovered, in a 450 degree F. oven until fish flakes easily with a fork (allow 4 to 6 minutes per 1/2-inch thickness).
Meanwhile, for mushroom sauce, in a small saucepan cook mushrooms and green onion in margarine or butter until tender. Stir together chicken broth, wine or chicken broth, and cornstarch; add to mushroom mixture all at once. Cook and stir until mixture is thickened and bubbly; cook and stir for 2 minutes more.
Transfer fish fillets to serving plates; spoon mushroom sauce over fish.