An il Fustino recipe

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Author: Jim and Laura Kirkley

From Jimmy's Tavern and Grill in Burlington MA. We ate this then went home and tried to duplicate it. We think we did a good job. If you cannot find Haddock, you can order it from Santa Monica Seafood or substitute Pacific Cod.

Serves: 4

Baked Stuffed Haddock


4 Haddock filet
1 green pepper - diced fine
1 medium, onion - diced fine
2 stalks, celery - diced fine, ribs removed
1 cup, panko bread crumbs
1/2 cup, butter
garlic salt and pepper - to taste
lemon wedges


  1. Preheat oven to 350 degress. Position rack in the middle of oven.
  2. In a medium non-stick saute pan, over medium heat, melt butter and add green pepper, onion, and celery.
  3. Cook until onion is translucent, about 5 minutes.
  4. Off heat add panko and mix to combine. Add garlic salt and pepper. Mixture should be fairly salty.
  5. Lay filet on a cookie sheet covered with non-stick foil.
  6. Layer on bread crumb mixture and press down gently with the back of a spatula until all filets are covered.
  7. Bake about 20 - 25 minutes until bread crumb mixture is nicely browned.
  8. Remove and serve immediately. Pass lemon wedges separately.