Fish & Seafood

Baked Stuffed Haddock

By Yankee Magazine

Dec 06 2007


“When I cooked this baked stuffed haddock at the inn, it was my specialty. My family likes a wet stuffing, so that’s how I make it. The baking time depends on the size of the fish used.”


1 serving


1 fresh whole haddock, scaled, with skin on
4 slices butter
4 medium potatoes, boiled
3 slices bread
1 small onion
1/2 teaspoon salt
Black pepper to taste
1/2 cup butter, melted
1 egg, beaten
Poultry seasoning to taste


Cut haddock crosswise 4 times. Place butter in each slit. Grind together potatoes, bread, and onion. Add salt, pepper, melted butter, and beaten egg. If dry, add milk. Add poultry seasoning to taste. Place stuffing under gills. Bake at 350 degrees F. Serve with favorite fish sauce.