Luby's Cafeteria Baked Haddock Almondine
 
1 cup fine dry breadcrumbs
1/4 cup toasted sliced almonds
2 tablespoons butter or oleo, melted (not tub or spread product)
2 (6 ounce) haddock fillets or cod fish fillets or other fish fillets
1/4 cup flour
2/3 cup good quality mayonnaise
water
 
Preheat oven to 350�F.

In small bowl, combine crumbs, almonds and butter; mix well. If necessary, add additional melted butter, mixing well, just until crumbs hold together.

Coat fish with flour, shaking off excess. Place skin side down in baking pan large enough to hold in a single layer. Spread mayonnaise evenly over fish. Sprinkle evenly with crumb mixture, lightly pressing into fish.

Pour water around fish to a 1/8 inch depth, taking special care to pour the thinnest layer of water possible around the fish so you don't wet the topping. This step helps to ensure that the fish cooks up moist and tender. Bake 20 minutes or until fish flakes when tested with fork.

Serves 2

From the Luby's Cafeteria 50th Anniversary Cookbook