I cooked the fish plain in the oven simply because I thought it would be easier to not have to stand over the stove. It was good, but I must say I prefer the way Dan prepared it last week. His method is to put a stick of butter in the skillet, add a pound and a half of haddock and pan fry it for about 10 minutes.
However, my homemade tartar sauce was a big hit both times. This time I made a big batch of sauce so I added ketchup to the leftovers and used it on roast beef for sandwiches. I also cut up a sweet potato to bake since I had the fish in the oven. I recommend putting these in first since they need an additional few minutes cooking time.
Baked Fish Fillets from: Betty Crocker's Cookbook Bridal Edition
1 pound fish
2 tablespoons butter
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon paprika
Heat oven to 375 degrees. Spray a rectangular pan with cooking spray. Cut fish into 4 serving pieces; place in pan. Mix remaining ingredients; drizzle over fish. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.
1 cup mayonnaise
2 tablespoons finely chopped dill pickle or relish
1 tablespoon chopped parsley
2 teaspoons chopped pimento
1 teaspoon grated onion
Mix all ingredients. Refrigerate 1 hour or until chilled.