I also used haddock fillets and used extra dressing and marinaded it in that for a couple of hours before cooking it. While it cooked I sauteed shallots, garlic and the fresh baby portabello mushroom slices. I put those on top after the 25 min. and also used 1 cup of the no fat mozarella cheese. For an added crunchy layer, I put some whole grain Pepperidge Farm croutons in my food processor and made them into crumbs and layered that on top of the cheese. It was so good, I recommend to fish haters and lovers alike to try it this way...so good!!!! Thanks to all the member reviews for your good suggestions that helped me make this choice.