Ingredients:
2 lbs haddock fillets
1 (10 3/4 ounce) cans cream of shrimp soup, undiluted
2 tablespoons lemon juice
2 tablespoons sherry wine or 2 tablespoons chicken broth
2 tablespoons finely chopped onions
2 garlic cloves, minced
4 1/2 teaspoons butter
1/4 cup dry breadcrumbs
1/4 teaspoon Worcestershire sauce
Directions:
Place fillets in a 13″x9″x2″ baking dish coated with non-stick cooking spray.
In a small bowl, combine the soup, lemon juice, and sherry. Pour over the fillets.
Bake at 350 degrees for 30 minutes.
In a small non-stick skillet, saute the onion and garlic in butter for 2 minutes. Stir in the bread crumbs and Worcestershire sauce. Sprinkle over the fillets.
Bake 5-10 more minutes or until fish flakes easily with a fork.
Servings: 6
Time preparation: 15 min.
Time total: 40 min.