Haddock fillets	Pope's baked haddock

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Baked Haddock With Dressing and Mushroom Sauce

Source: "No Experience Necessary", Original Recipes From Pope's Cafeterias in St. Louis, 1979

Yield: 6 servings

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Ingredients

• 6 slices bread, chopped

• 1/3 cup peeled chopped onions

• 2 Tbsp shredded carrots

• 1/3 cup cleaned, chopped celery

• 2 Tbsp shredded green pepper

• 1 Tbsp butter or margarine

• 1 Tbsp chopped parsley

• 1 egg, well beaten

• 1 tsp salt

• Dash pepper

• 1/2 tsp celery salt

• 1 tsp poultry seasoning

• Dash sage

• 1/2 tsp baking powder

• 1 cup water
   

• 1 1/2 lb fillet of haddock or other white fish fillets

• 2 cups hot water

• 1/4 cup melted butter or margarine
   

• 1 (10 1/2-oz) can cream of mushroom soup

• 1 soup can water

• 1/2 cup shredded American cheese

• Parsley, garnish

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Preparation

Chop bread into cubes, clean and chop vegetables, set aside.

Heat butter or margarine in a skillet, add vegetables, sauté for 10 minutes. Combine bread, sautéed vegetables, parsley, egg, seasoning and baking powder. Measure and add water. Blend carefully. Do not over mix.

Have fish fillets completely thawed. Remove bones and skin. Slice into thin portions 1/4-inch thick and 5 inches long. If fillets are more than 1/4-inch thick, gently flatten with a meat mallet.

Place one-third of dressing on each fillet, flatten dressing slightly and fold each portion in thirds, pocketbook style. Lay each portion of stuffed fish in a roasting pan.

Brush melted butter or margarine over tops of fish.

Bake in a preheated, 325-degree oven for 20 minutes. Combine soup with water, pour into the bottom of the roasting pan. Spread shredded cheese over the top of portions and continue to bake until fish flakes easily with a fork, sauce is hot, cheese is melted and lightly browned.

Decorate the pan or serving platter with sprigs of parsley.

An excellent way to treat any type of fish, fresh or frozen. This dish can also by prepared ahead of time and stored in the refrigerator. Serve with buttered broccoli and a fruit compote topped with maple syrup.