This recipe works with any mild-flavored, firm-fleshed fish.

1 lb haddock fillet, cut into portions
1 medium yellow onion, chopped
4 plum tomatoes, blanched, peeled, seeded and chopped (see notes at the end)
2 cups fish stock
1/2 cup cream
2 tbsp sour cream
1 tbsp butter
1 tbsp all-purpose flour
1 bay leaf
salt and pepper to taste

– Preheat the oven to 375 degrees.

– Bring the fish stock to a boil, add the onion, tomatoes and bay leaf, reduce heat and let simmer until the liquid is reduced by half, about 25 minutes. Strain, pressing the solids to extract the broth. Discard the solids.

– Make roux: melt butter in a skillet over medium heat and stir in flour. Cook, stirring, until the roux is a yellowish color. Reduce heat and whisk in the broth, and then the cream and the sour cream. (Note: Always add liquid to the roux, not the other way around. NEVER EVER EVER EVER add roux to liquid.) Bring to a simmer and adjust the seasonings.

– Season the fish with salt and pepper. Lightly butter a shallow, non-reactive oven-proof dish and arrange the fish, skin side down. Bake for 10 minutes.

– Spoon the sauce over the fish, return to the oven and bake for 20 more minutes.

– Sprinkle with parsley or dill before serving, if desired.


1. How to peel and seed a tomato. Bring a pot of water to a boil. Prepare a bowl for blanching the tomatoes and another bowl filled with cold water and ice cubes. Using a knife, make a small, shallow “x” on the end tip of each tomato. Place the tomatoes into a bowl and cover with boiling water. Let stand about 20 seconds. Using a slotted spoon, quickly transfer the tomatoes to the other bowl and let them cool in ice water for about 1 minute. Pat dry, peel, slice lengthwise and remove the seed-filled interior.

2. Do not add wine or lemon juice to the sauce, or it will be too sour. Tomatoes and sour cream will provide enough acidity.