The Maine Windjammer Association

SAVORY SPICY HADDOCK
from the Lewis R. French

2 lbs haddock
1/2 Cups bread crumbs
1/2 sticks butter
1/4 Cup cider vinegar
1/4 Cup Worcestershire Sauce
1/4 Cup lemon juice
2 TBSP Dijon mustard

Dredge the fish through the bread crumbs and place in shallow baking dish. Melt butter in small saucepan, stir in vinegar, Worcestershire sauce, lemon juice, and mustard. Pour mixture evenly over fish. Bake until fish is flaky tender, about 20 minutes at 425°. Cover if it starts to burn.

Serves 4-6 people.