Baked Haddock with Parmesan Sauce & Fingerling Potatoes

by Susan Phelps on February 6, 2011 · 0 comments

in

Baked Haddock with Parmesan Sauce & Fingerling Potatoes
Posted February 6, 2011 by Susan Phelps in Posted In:

Cuisines:
Details
  • Ready Time:
    0 min

Servings

Ingredients

  • 1 pound Fresh Haddock
  • 1/2 cup Green Onions Chopped
  • 1 tablespoon Butter
  • 1 cup Sour Cream
  • 1/4 cup Grated Parmesan
  • 3 tablespoons Dijon Mustard
  • 1 tablespoon Horse Radish Sauce
  • 1/2 cup Panko Bread Crumbs
  • 12 - 18 Fingerling Potatoes
  • 1 tablespoon Rosemary
  • 3 tablespoons Olive Oil

Directions

  • Place fish fillets in buttered baking dish. Sprinkle with coarse salt and ground pepper
  • Saute green onions in butter till soft
  • Mix with sour cream, parmesan, dijon, and horseradish. Spread over fish in even layer
  • Sprinkle with layer of bread crumbs
  • Bake at 425 for 10 – 15 ins or until fish flakes with a fork
  • Wash fingerling potatoes and cut into halves
  • Sprinkle with rosemary and salt
  • Toss with olive oil
  • Bake for 25 minutes at 425. Position on separate rack from fish and not right on top of each other to allow even cooking

Watch a video showing how to prepare Baked Haddock

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