Ingredients
- tbsp olive oil
- /2 bunch green onions, chopped
- oz button mushrooms, chopped
- lbs haddock fillets
- salt and pepper to taste
- tbsp garlic powder
- /8 tsp dried red chile peppers
- tbsp butter
- /8 tsp dried parsley
- /4 cup shredded Colby-Monterey Jack cheese
- lemon wedges for garnish (optional)
Instructions
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Step 1
First, preheat your oven to 350°F and lightly grease a 9x13 baking dish. Heat the olive oil in a skillet over medium-high heat, then sauté the chopped green onions and mushrooms until tender, about 5 minutes. While they cook, season the haddock fillets on both sides with salt, pepper, garlic powder, and dried chile peppers, then arrange them in the prepared dish. Top the fish with the warm mushroom mixture, dot with butter, and sprinkle with dried parsley. Cover the dish with foil and bake for 15 minutes. After that, remove the foil, scatter the shredded cheese evenly over the top, and return to the oven uncovered. Bake for another 15–20 minutes until the fish flakes easily with a fork and the cheese is melted and bubbly. Serve with lemon wedges for a bright finish, if desired.