No dish typifies New England cooking better than baked haddock fillets topped with a white sauce and buttered crumbs.  The flavors are so inimitable and pure.  I like haddock best for this dish but cusk or pollock, though not as flaky, are fine alternatives.  What’s more, these fish, from local waters,  are so economical, running anywhere from $3.99 to 6.99 per pound. In New York at specialty fishmonger, Citarella, they’re priced at $15.99 per pound, termed  “wild caught” in New England waters (most likely Maine).

Season the haddock fillets on both sides before topping with sauce to bake

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