Baked Stuffed Haddock With Linguini

• 2 large equally sized Haddock
• fillets (1 1/2lbs total)
• Olive Oil
• Seasoned Italian bread crumbs
• 1/2 cup grated parmesian cheese
• 4 hard boiled eggs, sliced
• 1 large can whole tomatoes with
• basil
• 1 tsp. garlic powder
• 1/2 Tbsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/4 cup olive oil
• 1 lb. uncooked linguini
• Fresh chopped Italian parsley

1. Rub both sides of each fillet with olive oil. Coat with bread crumbs. Place one fillet in greased 9"x13" baking dish. Top with 1/4 cup cheese and sliced egg. Place second fillet on top of all. Top with remaining 1/4 cup cheese. Blend tomatoes (with juice) in blender and pour over fish. Sprinkle with garlic powder, oregano, salt and pepper. Drizzle olive oil over all. Cover tightly with aluminum foil and bake at 350 degrees for 45 minutes or until fish is cooked through.
2. Cook pasta according to package directions. Drain and toss with tomato sauce from fish. Serve along side fish sprinkled with parsley.

haddock, olive oil, italian bread crumbs, parmesian cheese, eggs, tomatoes, basil, garlic powder, oregano, salt, black pepper, olive oil, linguini, italian parsley

Taken from www.epicurious.com/recipes/member/views/baked-stuffed-haddock-with-linguini-1201132 (may not work)