Baked Haddock with Sweet Corn Mustard Sauce Recipes

Ingredients

1 (12-ounce) can evaporated skim milk

3 tablespoons Dijon mustard

2 cups fresh corn or frozen corn thawed

1/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1 large onion, very thinly sliced

vegetable cooking spray

1 1/2 pounds haddock fillet, cut into 6 serving-size pieces

Method

Preheat oven to 350^o. Combine evaporated skim milk, mustard, corn, salt, and pepper in a small bowl. Arrange onion slices in a single layer in a 12x -8- x 2-inch baking dish coated with cooking spray; add corn mixture. Cover with aluminium foil, and bake for 25 minutes. Add haddock in a single layer, turning to coat with sauce; cover tightly and bake 10 minutes or until fish flakes.

Transfer fish to a platter using a slotted spatula; cover and keep warm.

Transfer corn and onion mixture to container of an electric blender; process until smooth. Press through a sieve, and serve with fish.

Per serving : 210 calories, 30 g protein, 2 g fat(0 g saturated), 345 mg Sodium, 19 g carbohydrates, 70 mg cholesterol

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