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Baked Stuffed Haddock
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Sara K.


  • 4 fresh haddock fillets
  • 1/4 lb (.1 kg). bacon, diced
  • 4 shallots, minced
  • 1 bunch spinach, washed, dried and chopped
  • 4 slices stale white bread
  • 1 cup (225 ml) milk
  • 2 eggs, beaten
  • 2 oz (56 grm). sliced almonds
  • salt, pepper, chopped basil, sage, parsley, and chives
  • 1 cup (225 ml) dry white wine
  • Saute the shallots and bacon.
  • Add spinach and cook until wilted.
  • Break the bread into a mixture of the milk and eggs.
  • Add to the spinach mixture, season and stir in the herbs and almonds.
  • Lay two of the filets in a lightly greased baking pan.
  • Cover with the stuffing and top each with a second filet.
  • Pour the wine over and bake at about 325 degrees (175 C.), basting with the wine frequently until the fish is golden brown, about 45 minutes.
Serve with boiled potatoes and a green vegetable, with pan juices on the side.

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