Very easy to make. I used Multi-Grain Club instead of Ritz and fresh garlic not the powder and 1/4 cup of smart balance lite instead of butter and 1/4 cup olive oil and 1/2 cup of veg oil. Fresh Parmesan. My kids loved it! Thanks for the idea.

This recipe turned out wonderful...my hubby enjoyed it. I subbed the parmesan cheese for what ever cheese I had in the fridge - which was some sort of a low fat cheddar mix

Tasty yet simple recipe!!! I covered the pan with slices of onion before adding the fish. I substituted the 1/2 cup of butter with Oliv-o and used 1/4 cup of oil instead of 1/2 cup. I used about 3/8 sleeve of crackers.

I cooked as directed for myself and a friend and we devoured it. It was the easiest, and best baked Fish I have prepared and now I make a smaller portion for my self as well now. I give this recipe 5 ***** in my book!!

I love this recipe so much. Everyone I feel has loved it.

I put a little milk in the bottom of the pan. Just a little; you don't want to poach it. Combo of Ritz crackers with some Italian seasoned bread crumbs, in a 2 to 1 ratio. I skip the parmesn and instead layer some very thin lemon slices over the crumb mix. And I add large sea scallops, rolled in the crumb mix, in a ring around the haddock.

Growing up on the coast in Salem, Massachusetts, this was by far the most popular method of baking haddock. Haddock used to be a very inexpensive meal, cheap or cheaper than hamburg. This is a fabulous recipe, and Rowands, my local fish shop for 50 years has always sold pints of the buttered Ritz crumbs pre made. Now due to overfishing haddock is a luxury item, we still splurge once a month or so for the Friday night dinner taste of my youth.

I followed the recipe and used original club crackers. But I also added a little lemon juice and salt and pepper. My wife who dislikes any sea food, remarked several times (this is very good) eating three pieces 1/2 lb. I will be making it again. Next time I will try multi grain club crackers. :)