Baked Seafood Casserole with pita chip topping

Baked Seafood Casserole with pita chip topping

Nothing says New England like a delicious baked haddock dish. This dish was a favorite at Regina's restaurant which was a neighborhood staple back in the 90's.  Customer's were always asking for the recipe so they could recreate it for their own families. Though the restaurant closed many years ago, we still get requests for this scrumptious meal!  

Prep time: 20 minutes
Bake/broil time: 30 minutes
Servings: 4

2 cups crushed Regenie's Multigrain Pita Chips
2 cups crushed Ritz or Golden Round crackers
1/2 fresh orange (seedless), squeezed
6 tablespoons butter, melted
1/4 cup fresh parsley, finely chopped
3 teaspoons walnuts, finely chopped
4 slices American cheese
16 ounces of haddock, cod, scrod or scallops

Preheat oven to 325 degrees. Place pita chips and crackers in food processor or blender and grind. Pour crumbs into a medium sized bowl. Mix in juice from the orange and 2 tablespoons of butter. Add parsley and walnuts. Mix all ingredients well.

Pour balance of butter into the bottom of 4 small casserole dishes about a tablespoon in each.   Clean, pat dry and cut fish into 4/ 4 ounce pieces.  Salt and pepper both sides.  Place the filets of fish into each casserole and roll in the butter. Place one piece of cheese over fish and cover with crumb topping, about 2 tablespoons each. Bake for 20 minutes and then broil for the last minute or until golden brown. Serve with lemon and fresh parsley as a garnish


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