1 whole haddock, approximately 4 lb (1.8 kg), skin, head, and tail removed, boned (leaving large bones near head to hold shape)
1 Salt, to taste
1 Lemon juice, to brush over fish
1 pint (2 cups / 480 ml) oysters, cleaned
1 cup (100 g) cracker crumbs, divided, buttered
1 Salt and pepper, to season crumbs
1 large egg, slightly beaten
1 Hollandaise Sauce I, for serving
Instructions
1. Heat the oven to 350°F (175°C). Grease a fish sheet (a flat wire rack or rimmed sheet pan fitted with a rack) and place it inside a roasting pan or dripping pan (a 13 x 9 inch / 33 x 23 cm roasting pan is suitable).
2. Remove the skin, head, and tail from the haddock, then bone the fish, leaving the large bones near the head intact to help the two fillets hold the shape of the original fish when reassembled.
3. Sprinkle the inner surfaces of both fillets lightly with salt. Brush both surfaces with fresh lemon juice.
4. Lay one fillet, cut-side up, on the greased rack in the pan.
5. Prepare the oyster stuffing: toss the cleaned oysters in buttered cracker crumbs (reserve some crumbs for the topping) seasoned with salt and pepper. This technique — coating the oysters in seasoned, butter-moistened crumbs — distributes fat and seasoning evenly through the stuffing.
6. Arrange the crumb-coated oysters in an even, thick layer over the bottom fillet.
7. Place the second fillet over the oysters to reassemble the fish shape.
8. Brush the top of the assembled fish with the slightly beaten egg, coating the surface evenly. This creates an adhesive layer for the breadcrumb topping.
9. Cover the top evenly with the remaining buttered cracker crumbs.
10. Bake at 350°F (175°C) for 45 to 55 minutes, until the crumb crust is deep golden brown, the fish flakes easily when tested with a fork at its thickest point, and an instant-read thermometer inserted into the thickest part of the fish (not into an oyster) reads 145°F (63°C).
11. Transfer to a warmed serving platter and serve immediately with Hollandaise Sauce I.
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