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Stuffed Haddock/flounder

2 lb. Haddock or 2 tsp. lemon juice
Dash of pepper
6 slices bacon, chopped
1/2 cup soft bread crumbs (use fresh bread)
2 Tbsp. parsley, chopped
1/2 cup thinly sliced onion
2 Tbsp. bacon fat
1/3 to 1/2 lb. small Shrimp


Skin Fillets. Grease 12 x 8 inch baking dish. Sprinkle Fillets with lemon juice and pepper. Fry bacon until crisp; remove from fat. Add to bread crumbs and parsley.


Cook chopped, cleaned Shrimp and onion in bacon fat until tender. Add crumb mixture, mix thoroughly. Spread onto each fillet. They can either be left flat in the dish or rolled up around the stuffing and secured with a toothpick. Bake at 350 degrees F for 25 to 30 minutes until fish flakes easily.


Serve with white sauce cheese: (flour, butter, milk, dash of red pepper, 1/2 cup shredded Cheddar cheese.)


Yield 6 servings



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