Ingredients
1/2 cup chopped onion1/4 cup chopped celery3 tablespoons butter1/2 cup chopped fresh mushrooms2 cups soft bread crumbs1 teaspoon salt1/8 teaspoon pepperPinch dried tarragonPinch crushed dried rosemary, optional2 pounds haddock fillets1 tablespoon lemon juice4 plum tomatoes, sliced
Preparation
In a large skillet, saute onion and celery in butter for 3 minutes or until tender. Add mushrooms; saute 1 minute longer or until tender. Remove from the heat; stir in the bread crumbs, salt, pepper, tarragon and rosemary if desired.
Place the fillets in a greased 11x7-in. baking dish. Sprinkle with lemon juice. Spoon the bread crumb mixture onto fillets; top with tomatoes. Bake, uncovered, at 375° for 25-30 minutes or until fish flakes easily with a fork.
