New England Baked Haddock - On The Water

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Step 1

I prefer the low-sodium Ritz crackers for this dish. Open the top of a sleeve to let air out, and crush them up right in their packaging.

Step 2

Dry your fillets off with paper towels, and remove any pin bones. Sprinkle a thin layer of cracker crumbs into the bottom of a ceramic baking dish that’s just large enough to hold the fillets. (I like to use individual-size serving platters when possible.)

Step 3

Melt the butter and stir in the hot sauce. Drizzle a bit of melted butter over the cracker crumbs in the bottom of the pan, and then add the fish, skin side down. (Tuck the thin tail sections of the fillet underneath, so that each portion is of equal thickness.)

Step 4

Sprinkle each fillet with a bit of lemon juice, salt and pepper. Give them a light drizzle of butter. Top it with a thin layer of cracker crumbs, until all the fish is just barely covered.

Step 5

Now add more melted butter on top. Add about two to three tablespoons of white wine per serving to the bottom of the pan. Dust the top of the fish with a kiss of paprika.

Step 6

Bake it on the top rack in a pre-heated 425-degree oven until the cracker crumbs just begin to brown, about 17 to 20 minutes. Thicker cuts of fish will take a bit longer. (The fish is done at 145 degrees.) Top it off with some parsley flakes for garnish, and serve immediately.