Baked Haddock Casserole

• 1 1/2 lbs haddock, cut into about 3-inch chunks
• salt and pepper, to taste
• 4 tablespoons butter
• 2 garlic cloves, minced
• 3/4 cup sliced mushrooms
• 3 tablespoons flour
• 2 tablespoons dry sherry
• 1 cup milk
• 1/2 cup half-and-half
• 1/2 teaspoon dried tarragon
• 1/8 teaspoon paprika
• 1/3 cup breadcrumbs
• 1 teaspoon parsley
• 1 tablespoon butter, melted

1. Preheat oven to 375.
2. Sprinkle the fish pieces with salt and pepper; arrange in a shallow baking.
3. In a saucepan, melt 3 tablespoons butter over medium-low heat; add garlic and mushrooms; saute until mushrooms are tender and golden. Stir in flour until smooth and dissolved into the butter.
4. Gradually stir in the sherry, milk, cream, tarragon and paprika. Continue cooking and stirring until thickened.
5. Pour evenly over haddock pieces in baking dish.
6. In a small bowl, mix together the melted butter, parsley and breadcrumbs; evenly sprinkle bread crumbs over haddock and sauce.
7. Bake at 375u0b0 for about 25 minutes, or until fish flakes easily with a fork.

haddock, salt, butter, garlic, mushrooms, flour, sherry, milk, tarragon, paprika, breadcrumbs, parsley, butter

Taken from www.food.com/recipe/baked-haddock-casserole-154786 (may not work)