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.