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Cranberry-Stuffed Haddock
by Karen Schmidt

2-1/2 lbs. haddock fillets
1/2 cup onion, chopped
1 Tbsp. canola oil
1 Tbsp. lemon juice
1 cup cranberries
1/2 cup brown sugar, packed
1/2 cup orange juice
1/4 tsp. salt
2 Tbsp. minced parsley
2 cups cooked white or brown rice
1 egg, beaten
1 tsp. canola oil
1 tsp. paprika

   Spray a large casserole with nonstick oil. Place half of the fillets on bottom of casserole. Sauté onions in oil and add lemon juice, cranberries, brown sugar, orange juice, and salt. Simmer for 25 minutes. In a bowl, combine cranberry sauce with parsley and cooked rice and beaten egg. Spread mixture over haddock fillets. Place remaining fillets over cranberry mixture. Brush with oil. Sprinkle with paprika. Bake 35 minutes at 350 degrees.

 


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