Recipe by Kristimoo
"This was my mother's finest fish meal growing up. Even people we know who aren't fish fanatics love this dish. It can be served with rice but we love it with linguine."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
extra virgin olive oil
white onion, finely chopped
1 (16 ounce) jar
1 (14 ounce) can
stewed tomatoes, drained
shredded mozzarella cheese
i just made this for dinner. to tell the truth i was doubtful about the combo. but it came out very good.i did make some changes. first i sauted the onion and garlic in a little butter. I used less sauce and more haddock- just under 2 pounds of fresh haddock to 1/2 jar of sauce (i used Roa's marinara)i left out the tomatoes (if you do include them i would recommend a flavored one or add seasonings. and use a good sauce cause its the main flavor off the dish) lightly sprinkled the top with italian seasoning before baking i also did half the cheese and replaced the other half with paremsan. i served with angel hair but larger sized pasta would work well too.
Hello all..I am Kristi G. This is MY recipe. I submitted it last year under Kristimoo1. I am reviewing myself today and giving myself 2 stars for failure to give you guys the correct recipe. DO NOT use an entire jar of sauce. I always use 2/3 to 3/4 of a jar. It won't turn out terrible with an entire jar but it's unnecessarily saucey, filling up the entire glass baking pan and will then take longer to cook. My apologies for any confusion. Please try this meal for a healthy and delicious way to enjoy more fish in your diet!!
This was great!! My husband loved it. I used chunky crushed tomatoes with basil,oregano and garlic. It was perfect!~!
Recipe very tasty. I made a few changes just to suit my taste. I used diced tomatoes instead of stewed and only used about 1 cup of jarred sauce for the bottom and used a generous helping of italian seasoning on top of diced tomatoes. Did not use mozz. cheese just sprinkled a little parm. cheese after cooking. I used 1 1/2 pounds of Haddock and it was still alot of sauce. Very good base receipe can be doctored to fit anyone's taste.
Great recipe! Tastes like a fancy restaurant, but without the high price or slow service. Went over well with the family too. It was fairly quick and easy. I'm a 16 year old guy and I cooked it no sweat. I highly recommend this recipe.
Excellent recipe! I agree that it is a bit saucey, but I and my husband found it to be a perfect match with steamed Jasmin rice. Thank you!
We enjoyed the recipe and only changed a few things. I sliced the onions thinly and then added capers on top. Nice flavor
This was very good. Maybe a bit too saucey. I felt the sauce overwhelmed the fish. I'll cut the amount of pasta sause in half next time I make it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 127
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Parmesan cheese adds a nice flavor to these baked haddock fillets.
Pair the bold flavors of smoked sausage with mushrooms and marinara sauce.
What's cooking in Seattle? Jonae's delicious "flying fish."