Frozen Haddock Casserole

See also Tokyo Japanese Wakame Seaweed Soup

Ingredients For The Dish:

  • 1 pound [454 g] frozen haddock fillets, thawed
  • Salt and pepper, to taste
  • 1 teaspoon [5 mL] basil or
  • 1/4 teaspoon [1 mL] curry powder
  • 1 [19-ounce / 540-mL] can tomatoes
  • 2 tablespoons [17.5 g] flour
  • 1 onion, minced
  • 2 celery stalks, finely chopped
  • 1 tablespoon [15 g] butter
  • 1 egg, slightly beaten
  • 1/4 cup [60 mL] cream
  • 1 teaspoon [5 mL] Worcestershire sauce

New England Baked Haddock (or Cod) - Bowl of Delicious


Season frozen fillets with salt and pepper.

Arrange fillets side-by-side into a 9 x 12-inch [23 x 30-cm] glass or ceramic dish.

In a bowl, mix together basil or curry powder, tomatoes, flour, minced onion and chopped celery.

Melt butter for 1 minute on ‘MAXIMUM’.

See also Boiled Lobsters

Pour melted butter into tomato mixture; pour over fish.

Cover dish with a lid or waxed paper; microwave for 10 minutes on ‘MEDIUM-MAXIMUM’.

Coat fish with sauce and, if neeeded, microwave fish for 1 to 2 minutes longer, on ‘MEDIUM-MAXIMUM’.

Transfer fish onto a warm plate.

Beat together egg and cream.

Mix in Worcestershire sauce; beat into tomato sauce.

Microwave for 2 minutes on ‘MEDIUM’, stirring after 1 minute.

Pour over fish, and serve.

Enjoy delicious recipes with Tokyo Japanese.

See also Crabmeat-Flavored Pollock au Gratin