1. In a large flameproof casserole or wide, deep skillet, heat the olive oil. Add the crushed tomatoes, garlic, and anchovies or paste. Cook, stirring often, for 3 minutes.

Press cracker mixture onto top of each haddock fillet to form a ½-inch crust. Transfer baking dish to oven’s center rack and roast until fish flakes at thickest point when gently pressed and ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Haddock and Cheddar Casserole Yield: 4 servings 2 tablespoons unsalted butter, plus more for greasing the casserole dish 2 ...