2 lbs. haddock fillets
1/2 c. dry vermouth
4 tbsp. butter, melted

TOPPING:

1 c. chopped fresh mushrooms
1 c. fresh bread crumbs
1/2 c. chopped onions
1/2 tsp. salt
1 tsp. rosemary
1 clove garlic, crushed

Combine all topping ingredients in a bowl. Place haddock in a shallow baking dish and pour the vermouth over the fish. Top with the mushroom mixture. Drizzle butter over all. Bake uncovered at 350 degrees for 20 to 25 minutes or until fish flakes when tested with fork. Garnish with 1/3 cup chopped fresh parsley and six lemon wedges. 6 servings.