Baked Stuffed Haddock

From Yankee Magazine's Great New England Recipes

Fish and Seafood Recipes

Yield: Quantity depends on size of fish.

"When I cooked at the inn, this 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 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.

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