Baked Haddock Casserole
Baked Haddock Casserole is a comforting, protein-rich seafood dish made with tender haddock fillets baked in a creamy egg mixture with tomatoes, onions, and melted gouda.
Ingredients
- 1 pound haddock
- 1 yellow onion, diced
- 2 tomatoes, diced
- 4 eggs
- ¼ cup milk
- ¼ cup heavy cream
- 1 teaspoon dried thyme
- 3 garlic cloves, minced
- ½ cup gouda cheese, shredded
Instructions
- Preheat the oven to 400ºF. Grease a 9×13-inch casserole dish and set aside.
- In a large skillet over medium-high heat, heat a drizzle of olive oil. Add the diced onion, tomato, and green bell pepper. Season with dried thyme and garlic. Cook for 5–6 minutes, until softened and fragrant.
- In a large bowl, whisk together the eggs, milk, and heavy cream until well combined.
- Add the cooked vegetables to the bowl and stir gently to coat.
- Place the raw haddock fillets in the prepared casserole dish, then pour the egg and vegetable mixture evenly over the fish.
- Sprinkle shredded gouda cheese over the top.
- Bake uncovered for 25–30 minutes, or until the fish flakes easily with a fork, the eggs are set, and the cheese is golden and bubbly. Let rest for 5 minutes before serving.
Nutrition
Notes
- Use fresh fish: Fresh haddock gives the best texture and flavor. If using frozen, thaw completely and pat dry before adding to the casserole.
- Even cooking: Arrange the fish fillets in a single layer to ensure they bake evenly.
- Don’t over mix: When combining the vegetables with the egg mixture, stir gently to keep the texture light.
- Check for doneness: The fish should flake easily with a fork and the egg mixture should be fully set in the center.
- Cheese variations: Gouda adds a creamy, mild flavor, but cheddar, Swiss, or mozzarella can also be used.
- Serving suggestion: Pair with a light side salad, roasted potatoes, or steamed vegetables for a complete meal.
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