Baked Stuffed Haddock is a regular and ever-popular menu item at BG’s Boat House in Portsmouth, N.H., but chef Jeff Graves also uses this rich, deliciously buttery seafood stuffing for sole, jumbo shrimp and lobster. This makes an impressive and elegant party dish.
| Level: | Easy |
| Total: | 50 min |
| Prep: | 25 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons butter
- 3 tablespoons olive oil
- 1 small onion, chopped
- 1 small zucchini, unpeeled and chopped
- 1/2 cup chopped fresh mushrooms
- 1/2 pound sea scallops, chopped
- 1/2 pound small (“salad size”) peeled and deveined shrimp (if using larger shrimp, coarsely chop)
- 1 1/2 teaspoons seafood seasoning blend (recommended: Old Bay)
- 1 3/4 cups crushed cracker crumbs (about 1 1/4 sleeves of crackers) (recommended: Ritz)
- Salt and freshly ground black pepper
- 8 thin lemon sole or other white fish fillets, such as haddock (about 2 pounds total)
- 2 tablespoons butter, melted
- Lemon wedges
Instructions
- In a large skillet, heat the butter and oil. Add the onion, zucchini, and mushrooms. Cook over medium-high heat, stirring often, until the vegetables are softened and lightly browned, about 6 minutes. Add the scallops, shrimp and seafood seasoning and cook, stirring, until the seafood is just cooked through, 3 to 4 minutes. Remove from the heat.
- Add the cracker crumbs and season to taste with salt and pepper. (The stuffing can be made up to 1 day ahead and refrigerated. Leftover stuffing can be frozen. Bring to room temperature or take the chill off in the microwave before stuffing the fish.)
- Preheat the oven to 400 degrees F.
- Brush a large glass baking dish generously with melted butter.
- Season the fish fillets on both sides with salt and pepper. Arrange 4 of the fillets in the baking dish. Cover with stuffing, pressing it in to make an even layer, and top with the remaining fillets. If some of the seafood stuffing spills out into the dish, that’s fine. Brush the fish with melted butter.
- Bake in the preheated oven until the fish is opaque in its thickest part and the stuffing is heated through, 20 to 30 minutes, depending on the thickness of the fish. Garnish with lemon wedges for squeezing over the fish.
Reviews
Delish!
My daughter made this recipe and it was to die for!! Huge hit and now I’m making it to serve over the holidays! It is restaurant quality! Delicious!!
Restaurant quality! My daughter even said it tasted like something we could get at our favorite seafood place. Followed the stuffing recipe exactly, just doubled it because there’s 5 of us and the boys are big eaters. I rolled the fish ( I used flounder instead of sole) around the filling instead of stacking and there was enough stuffing to over fill ten good sized fillets. We will definitely be making this again!
exxellent wanted to know more about how to stuff?
The stuffing from this recipe was incredible and could easily be eaten on its own as a side dish. YUM!
Unbelievably delicious – restaurant quality. I tweaked a little by adding some wine after adding the scallops and shrimp and used italian flavored ritz crackers instead of plain.
This recipe is a keeper and will make it for my next dinner party.
A little sole with my stuffing please? Way to much stuffing, if I make it again, I would make 1/4 of the stuffing. Also, despite buttering the top of the fish it still dried out in the oven.
Fabulous!
Very good! My only fault was using reduced fat buttery crackers. Will not do that again-use the regular ones. Tried this on Haddock-just put the stuffing on top of it, baked it-then broiled it right at the end-used the “tiny” shrimp in a can and bay scallops. Tasty and easy to make. Everyone loved it!
this was absolutely delicious! “Best meal I’ve ever made” said my husband. Because I am allergic to dairy I omitted the butter and just used extra virgin olive oil instead and we used garlic and butter flavored Club crackers (with doesn’t actually have any butter in it) and it was really really good in the stuffing. The stuffing was so good, the butter was never missed. And this recipe is so easy to make. No special skill or hard to find ingredients. You MUST try this recipe, you’ll be so glad you did. I have never written a review for anything on FoodNetwork, but I just had to take the time to write one for this.