Yield: 4 servings
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4 each - 5-6 ounces haddock filets
non-stick cooking spray
1/2 pound linguini, cooked
Parmesan Crust
1/2 cup Panko bread crumbs
1/2 cup parmesan cheese, pre-shredded
Parmesan Base
1/2 cup parmesan cheese, pre-shredded
1 tablespoon parsley, diced
10 ounces prepared refrigerated Alfredo sauce
Parmesan Cream Sauce:
2 tablespoons basil, chopped
1/4 cup Chablis or Chardonnay wine (optional)
1/4 cup half and half

Preheat oven to 425 degrees. Spray a 9 X 13 dish with nonstick cooking spray. Place the 4 haddock filets in the dish and set aside.

In a small bowl, mix the Panko bread crumbs and 1/2 cup parmesan chees to make the crust for the topping. Set aside.

To assemble the Parmesan Base: place 1/2 cup parmesan cheese, 1 tablespoon parsley and the prepared Alfredo sauce in a medium bowl and stir well. Remove 1/2 cup of the mixture (reserving the rest to make the Parmesan Cream Sauce) and brush onto the 4 pieces of haddock, making a thick, even covering on the fish. Evenly sprinkle the Parmesan Cust on top of the fish.

Bake on the top shelf of the oven for 15-20 minutes or until fish reaches 140- 150 degrees internally and the crust is golden brown.

While the fish is baking, make the Parmesan Cream Sauce. Place the remaining Parmesan Base in a medium saucepan, add the fresh basil, wine and half and half and heat over medium heat until the sauce is simmering, stirring often

Toss the Parmesan Cream Sauce and the linguini together and serve with the Parmesan-Crusted Haddock. Sprinkle with additional parmesan cheese, if desired.
Notes

Panko bread crumbs are Japanese-style bread crumbs and are usually found in the ethnic grocery section of supermarket

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