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l lb. haddock fillets
lemon pepper seasoning
2 cups sliced fresh mushrooms
2-3 green onions, sliced
l tbsps. butter
l/3 cup chicken broth
l/4 cup dry white wine
2 tsp. cornstarch
Cut fillets into 4 serving size portions. Rinse fish; pat dry with paper towels. Place fillets in a 2 qt. rectangular baking dish; sprinkle with lemon pepper seasoning. Bake uncovered in 450 oven till fish flakes easily with a fork (allow 4-56 mins. per l/2″ thickness). Meanwhile for sauce in a small sauce pan cook mushrooms and gren onions in butter till tender. Stir together chicken broth, wine and cornstarch; add to mushroom mix all at once. Cook and stir till mixture is thickened and bubbly; cook and stir 2 mins more. Transfer fish fillets to serving plates, spoon mushroom sauce over fish.
Serves 4 Prodigy

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