Cape Cod Baked Stuffed Haddock


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                                                PAGE 117

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CAPE COD BAKED STUFFED HADDOCK

Submitted by Lillian P. Dunbar from Massachusetts

2 haddock fillets, or 1 whole haddock , split and cleaned

1 onion, minced

3 Tablespoon butter

1 teaspoon parsley, minced

3 cup stale bread crumbs

1 egg

1 teaspoon salt

1/8 teaspoon pepper

1 Tablespoon water

6 sliced bacon

4-6 tomatoes

Whole-kernal corn

    Wipe fish and dust with salt and pepper . Brown onion in butter ; add parsley, crumbs, egg and seasonings. Moisten with water. Spread mixture between fillets or stuff whole fish. Skewer opening closed. Place fish on a well greased paper lined baking pan ; lay strips of bacon on fish , or brush with softened butter. Stuff tomatoes with corn. Arrange around fish in pan. Bake at 375 F. degrees for 1 hour to 1 hour and 15 minutes. Transfer to a hot platter. Garnish with parsley and lemon slices. Serve with cucumber sauce.

YIELD:  4-6 Servings


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