haddock

Mary Berry’s mother Marjorie cooked this every year on Christmas Eve. Mary still does it today with happy memories of childhood. Make it up to 36 hours ahead before cooking and keep in the fridge. 

Mary Berry's fish pie

75 grams/3 ounces butter, plus extra for greasing

onion,

flour

570 milliliters/1 pint milk

salt and black pepper

lemon juice

haddock,

/12 ounces smoked undyed haddock, cut into 1cm/½in pieces

hard-boiled free-range eggs, roughly chopped

900 grams/2lb potatoes,

milk

butter

This roast fish uses a slow-roasting method , giving vegetables a head start in a hot oven before turning the heat way down, laying the fish on top, and letting everything finish together.

Roast Fish With Curry Butter

fennel bulb, sliced

red onion,

baby Yukon Gold potatoes, halved if large

Tbsp. extra-virgin olive oil

Kosher salt

unsalted butter

garlic cloves, crushed

½" piece ginger, peeled, finely chopped

curry powder

1¼ lb. piece cod, hake, haddock, or pollock

Mint (for serving)

The slow-roasting method that turns salmon all buttery and luxurious works equally well on the whole wide delicious world of flaky white fish, from cod to haddock. Here we give vegetables a head start in a hot oven before turning the heat way down, laying the fish on top, and letting everything finish cooking together. The result: an entire (healthy!) dinner in one pan. We call for fennel, potatoes, and red onion here, but you can swap in any seasonal vegetable that you love to eat in roasted form. As long as all your veg pieces are roughly the same size, you’re golden. Try: sweet potatoes, carrots, cauliflower florets, or butternut squash.

Bon Appétit

Roast Fish with Curry Butter

Preheat oven to 425°. Toss fennel, onion, potatoes, and oil in a 3-qt. baking dish to coat; season with salt. Roast, tossing once, until vegetables are browned and softened, 35–40 minutes.

Meanwhile, melt butter in a small saucepan over medium heat. Mix in garlic, ginger, curry powder, and a pinch of salt. Simmer until color intensifies, about 1 minute. Remove from heat.

Season fish with salt and lay on top of cooked vegetables. Drizzle fish with curry butter. Reduce oven temperature to 350° and bake fish until flesh easily flakes apart with a fork, 12–15 minutes.

Serve vegetables and fish with mint scattered over.

This recipe for a smoky fish pie comes from the British food writer Ruby Tandoh. The filling is a simple mix of peas, cod and smoked haddock, gently poached in milk, thickened with roux and spiked with dry cider. Don't worry if the fish isn't completely cooked when you're putting together the pie; it will finish up in the oven, where it bubbles under a thick layer of mashed potato and grated cheese. The result is tender and luxuriously creamy comfort food.

Cider-Spiked Fish Pie

russet potatoes, peeled and quartered

salted butter

50 milliliters whole milk

Salt and pepper,

350 milliliters whole milk

150 milliliters dry cider

mild Cheddar, grated

frozen peas

Prepare the topping: Place potatoes in a pot of water and boil until tender, about 20 minutes. Drain, then mash or push through a ricer. Mix in butter and milk, and season generously with salt and pepper. Set aside.

Make the filling: Heat milk until it's steaming, then add fish and poach on low heat for 3 to 4 minutes. Strain the parcooked fish, saving the milk, and set aside.

Melt butter over low heat, then add flour and whisk until smooth. Sizzle for a couple of minutes, until golden brown, then slowly whisk in the cider until it's a smooth paste. Allow to bubble for a minute, then gradually whisk in the fish-poaching milk. Turn off heat and gently add fish, half the Cheddar and the peas.

Heat oven to 400 degrees. Pour the filling into an ovenproof dish set on a foil-lined baking sheet (it may bubble over the edges a bit in the oven). Top evenly with mashed potato, spreading it out to the edges of the dish, and sprinkle over remaining cheese. Bake for 25 to 30 minutes, or until the top is golden. Allow to cool just slightly before serving.

Make this take-away classic in your kitchen, healthier than your local chippy and just as tasty

Crispy fish & chips with mushy peas

baking potato

olive oil

white bread

white fish fillets,

tbsp plain flour, seasoned

egg, beaten

frozen pea with mint

tbsp crème fraîche

Heat oven to 200C/fan 180C/gas 4. Peel and chop the potatoes into thick chips, then toss with the olive oil and some salt. Arrange on a large non-stick baking tray and roast for 20 mins, turning halfway.

Lightly toast the bread, then pulse briefly in a food processor for coarse breadcrumbs. Dust the fish in flour, shaking off the excess, then dip into the egg, then breadcrumbs to coat thoroughly. Roast the fish with the chips for a further 20 mins, until both are golden.

Just before the fish and chips are ready, boil the peas for 3-4 mins, then drain and mash. Stir in the crème fraiche and season.

A quick and easy recipe for baked cod seasoned with blackening spices &#8211; using a prepared blend or the included Blackening Seasoning Recipe &#8211; that&#8217;s ready in under 15 minutes!

Baked Blackened Cod

cod fillets (about 2 lbs)

butter, melted

blackening seasoning

lemons

paprika

salt

onion powder

garlic powder

cayenne pepper

white pepper

black Pepper

thyme

oregano

Flaky white fish and potatoes come together with a crisp bread-crumb coating in this recipe, adapted from Judith Sanders and brought to The Times by Joan Nathan after a 2012 trip to Nova Scotia. You’ll want to serve these warm, with tartar sauce, chutney, chowchow — or a tart splash of lemon.

Nova Scotia Fish Cakes

halibut

(about 2 medium) russet potatoes, peeled

Salt and pepper

scallions, thinly sliced

eggs

Worcestershire sauce

parsley

bread crumbs

oil,

Tartar sauce, chutney

Put the fish and milk in a medium saucepan. Refrigerate at least an hour.

Peel the potatoes and put in a saucepan with water to cover. Bring to a boil, then simmer for 20 to 30 minutes, until the potatoes are soft. Drain thoroughly, mash and season well with salt and pepper.

In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.

Remove the fish from the refrigerator and place over medium-low heat. Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook. Remove from heat, drain off the milk and allow to cool. Using a fork, break the fish into large flakes.

Lightly beat one of the eggs and stir into the cooled potato mixture with the scallions and Worcestershire sauce.  Add the flaked fish and 1 tablespoon of the parsley and gently fold into the mixture. Refrigerate for about 30 minutes.

Taste for seasoning and adjust if needed. Form patties about 3 1/2 inches in diameter and 1 inch thick for entree portions, or 2 inches in diameter for appetizer portions.

Beat the remaining 2 eggs in a small bowl and put the bread crumbs in another. Dip the patties first in the beaten egg and then the bread crumbs. Heat about 1/8 of an inch of oil in a frying pan, adding more as needed. Fry the patties for just a few minutes on each side until golden. Drain on paper towels and sprinkle with the remaining parsley. Serve warm with lemon, tartar sauce, chutney or chowchow.

A pared-back take on kedgeree, this simple yet delicious five-ingredient recipe is also low in fat and calories

Easy kedgeree

tbsp curry powder

basmati rice

chicken stock

skinless smoked haddock

Heat the oven to 180C/160C fan/gas 4. Heat an ovenproof saucepan or flameproof <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole</a> over a medium heat and toast the curry powder for 1 min. Stir in the rice to coat it in the curry powder, then pour over the stock. Bring to the boil, then lay the haddock on top. Cover. Cook in the oven for 30 mins.

Carefully remove from the oven. Leave to rest for a minute, then stir through the peas while breaking up the haddock and fluffing the rice. Season to taste, then serve.

Mild and tender haddock is grilled then topped with a delicious salty lemon sauce.  Grilled Haddock with Lemon-Caper Sauce is a perfect combination!

Grilled Haddock with Lemon-Caper Sauce

For the Sauce:

Tbsp lemon lemon

Tbsp Butter

Tbsp Extra virgin olive oil

Shallot,

Tbsp Capers, drained

Salt

½ tsp Fresh Ground Pepper

For the Fish

Lemons,

tsp Garlic Seasoning, garlic, salt, pepper

Preheat your grill or grill pan to medium...

Preheat your grill or grill pan to medium heat.  Pat the fish dry and spray with non-stick cooking spray or olive oil.  Season with the salt and garlic seasoning. 

If you are using your grill, coat it...

If you are using your grill, coat it with a little bit of olive oil.  Next, place about 2-3 slices of lemon (for each filet) onto the grill grates.  Now, place a fish filet onto the lemons, close the grill, and cook for about 8 minutes or until the fish is opaque and flaky.

If you are using a grill pan, you...

If you are using a grill pan, you can do the same thing with the lemon slices, or you can spray the pay with olive oil, then sear on medium/high heat, each side of the filets for about 4 minutes then flip and do the same until the fish is opaque and flaky.

In the meantime in a small saucepan, combine...

In the meantime in a small saucepan, combine all of the ingredients for the sauce.  Simmer on low for about 5 minutes.  Just long enough to soften the shallots a bit.

Remove fish from grill or grill pan and...

Remove fish from grill or grill pan and top with sauce. 

Serve with Hericots Vert and Rice or Couscous!

Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. Serve with crusty bread for a filling lunch or supper

Cullen skink

onion

medium potatoes (about 2), peeled and cut into 1cm cubes

smoked haddock

whole milk

Melt the butter in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a medium heat, then add the onion and fry for 5-8 mins until translucent but not browned. Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins.

Meanwhile, put the haddock in another pan and cover with the the milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones.

Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Season and sprinkle over the parsley to serve.

These baked haddock fillets are bathed in a marinade of fresh ginger and soy, all accented with lemon and chopped fresh parsley. Make this healthy haddock recipe today!

📋 Healthy Haddock Recipe

haddock fillets (about 1 lb. total)

soy sauce

ginger

white onion

brown sugar

juice lemon

Italian parsley leaves

salt and pepper

Combine ingredients for marinade in small mixing bowl.

Arrange haddock in 2 inch deep dish and pour marinade over fish, turning fillets to ensure they are well soaked.

Cover dish and refrigerate. Allow to marinade for 1 hour, longer for fuller flavor.

Preheat oven to 325 degrees.

Bake fish in marinade for 25 minutes, or until cooked throughout and tender and flaky.

Serve haddock on warm plates, spoon juices from pan over each serving.

https://embed.mediavine.com/videos/a0fpujcuqtkfqy7i5ol1

This simple haddock recipe from Platter Talk features a health haddock meal with a flavorful Asian twist! If you are looking for great tasting haddock recipes then try this baked haddock recipe tonight!

Ginger-Soy Glazed Haddock Recipe

Classic Fish and Chips

potatoes,

(375 ml) unbleached all-purpose flour

(30 ml) cornstarch

(5 ml) salt

(2.5 ml) baking powder

(250 ml) light beer

Oil,

Preheat the oil, setting the deep fryer to 180 °C (350 °F). Place a wire rack on a baking sheet. Preheat the oven to 100 °C (200 °F) to keep the fries warm in the oven while cooking the fish.

Dip the potatoes in warm water to remove the starch. Drain and pat the potatoes dry in a clean cloth.

Fry the potatoes for about 8 minutes or until tender and lightly browned. Drain the fries and place on the rack. Let cool.

In a bowl, combine 250 ml (1 cup) of flour with the cornstarch, salt, and baking powder. Gradually add the beer, whisking until the mixture is smooth. Set aside.

Put the potatoes back in the deep fryer and cook for 3 to 4 minutes or until golden brown. Remove from the fryer and drain on the baking sheet. Sprinkle with salt and keep warm.

Season the fish pieces with salt and pepper and dredge in the remaining flour. Shake to remove any excess. Dip each piece in the batter and coat well. Drain and fry while shaking the basket for a few seconds to prevent them from sticking to the bottom. Cook for about 5 minutes. Remove the fish and drain on a wire rack.

This is my go-to recipe for fish and chips! I use a strong IPA instead of light beer. Makes it very flavourful. For the fries, I use fingerling potatoes and I cook then in the oven. We don't have a fryer and I cook the fish and chips in the pan on the stovetop with some oil in it. For the fries, I season them with El-Ma-Mia seasoning and a little oregano or herbs of Provence. It's funkalicious!

A very good batter, excellent results.

Lose 1 star for not separating the flour into two items in the ingredients list.

1 cup flour for batter
1/2 cup flour for dredging

I rescued it by replacing the cup of beer with a whole can.

Regardless, it was the best fish &amp; chips I've had this summer

I'm wondering if using a craft beer instead of light beer will work anyway. Will be doing this soon.

Excellent batter. The flavour the beer imparted was amazing. I had some batter left over and decided to make some onion rings. They turned out well also.

So good!!! The fish was delicious just like that &amp; so crispy. Will make again!

This is the best fish batter! I used Pickerel.. it was perfect!

Hey I was wondering whether or not this can be made without beer. And if so with what?

https://cdn.jwplayer.com/v2/media/JyC56Lsa

Molson Beer

To the uninitiated, fish pie has an uninviting name and reputation. But this is fish that is gently poached, then swathed in a white sauce and topped with buttery mashed potatoes and finished to a heat-bronzed finish in the oven. It is a dish good for children but can be made into unapologetic dinner-party fare by poaching the fish in a little white wine, making the white sauce with light cream rather than milk and infusing all of it with the eggy-lemony kiss of saffron. It’s an hour well worth spending.

Fish Pie

carrot,

white wine

bouquet garni

salt,

salmon

saffron

light cream (or a combination of

all-purpose flour

mace

shrimp

nutmeg

In a deep covered skillet, combine carrot, wine, salt, bouquet garni and 1/2 cup water. Bring to a boil, turn off heat and set aside.

Bring a pot of lightly salted water to a boil, and add potatoes. Cook until soft, and mash (preferably with a potato ricer) with 6 tablespoons butter and the salt. Cover and set aside.

Heat oven to 375 degrees. Put cod and haddock into skillet with carrot, cover, and bring to a simmer. Poach for 3 minutes. Transfer fish to a plate, and add salmon to skillet. Poach for 3 minutes, and transfer salmon to plate with cod and haddock. Discard carrot and reserve bouquet garni. Strain liquid into a measuring cup, add saffron and add enough cream to make 2 cups liquid.

Place a saucepan over low heat, and melt remaining 2 tablespoons butter. Stir in flour and mace. Stir for a few minutes; remove pan from heat. Slowly stir in cream mixture, beating until smooth. Return pan to heat and add reserved bouquet garni. Stir until mixture is thickened, about 5 minutes. Salt and pepper to taste.

Butter a 9-inch-square baking pan, and distribute cooked fish evenly, breaking into large chunks as necessary. Scatter shrimp evenly in pan. Discard bouquet garni, and pour sauce over all.

Spread mashed potato evenly over top, covering edges so sauce will not bubble over. Sprinkle nutmeg lightly over top of pie, and place pan on a baking sheet. Bake until filling is hot and potatoes are flecked with gold, 20 to 40 minutes. Serve hot.

This fish and corn cake recipe is a less expensive, equally delicious option for anyone who loves a crab cake. Could you put it on a bun? Why not?

Top 36 haddock recipes from across the web

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Top 36 haddock recipes from across the web

The most viewed haddock recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mary Berry's fish pie

Roast Fish With Curry Butter

Cider-Spiked Fish Pie

Crispy fish & chips with mushy peas

Baked Blackened Cod

Nova Scotia Fish Cakes

Easy kedgeree

Grilled Haddock with Lemon-Caper Sa...

Cullen skink

📋 Healthy Haddock Recipe

Classic Fish and Chips

Fish Pie

Fish and Corn Cakes with Tartar Sau...

One-pan fabulous fish

Foolproof Fish with Spiced Chickpea...

Smoked haddock kedgeree

Chorizo, new potato & haddock one-p...

Fish and Chips with Minty Mushy Pea...

Fish Quenelles with Lobster Sauce ...

Cod With Asparagus Spoon Salad

Baked Haddock with Lemon Dill Aioli...

Simple fish stew

Acras de haddock

Assiette de la mer

Cashew, chilli & lime-crusted fish

Highland mussels - juicy whisky cre...

Fish With Rum Butter Sauce

Easy Lemon Broiled Haddock

Haddock with cannellini beans & art...

Filet de haddock poché au lait

What To Serve With Haddock

Oven Fried Fish

Spiced Haddock Rice (Kedgeree)

The most viewed haddock recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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