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Smoked haddock bake recipe

Smoked haddock bake recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • White fish
  • Haddock
  • Smoked haddock

This is a wonderful fish dish to enjoy any day of the week. Enjoy with potatoes, rice or pasta.

29 people made this

IngredientsServes: 2

  • 450g smoked haddock
  • 1 (400g) tin chopped tomatoes, drained
  • 3 slices stale bread
  • 1/2 large onion
  • 1 teaspoon finely chopped garlic
  • 115g grated Cheddar cheese
  • 2 tablespoons olive oil
  • 150ml fish stock

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Preheat oven to 200 C / Gas 6.
  2. Process bread and cheese in a food processor until the mixture resembles breadcrumbs. Set aside.
  3. Heat olive oil in a small frying pan. Saute onions until golden. Add garlic and fry over medium-low heat for 5 minutes. Pour in tomatoes and bring to the boil. Stir in fish stock.
  4. Place haddock into a baking dish. Cover with tomato sauce and sprinkle with cheesy breadcrumbs.
  5. Bake in preheated oven for 25 minutes, then grill until golden brown and crisp on top.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (5)

This is a vv.tasty meal. Away to make this again to get away from the usual bird recipes-27 Dec 2011

lovely easy tasty meal..had no fish stock, so used half water, half white wine...own dishes would make serving up simpler-11 Apr 2015

Very enjoyable will be making again soon-02 Feb 2018


How to Cook Smoked Haddock

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Fish is a healthy and tasty addition to any diet. One widely available fish is haddock, which can be bought fresh or smoked. Smoked haddock can be yellow in color (dyed) or not dyed depending on your preference. There are a few ways of cooking it. You should allow roughly 6-8oz of fish per person, and ask your fishmonger to 'filet and debone' for you to avoid nasty surprises.


More smoked haddock recipes

This twist on kedgeree swaps the usual rice for cauliflower couscous and red and white quinoa. These are combined with the traditional smoked haddock and boiled eggs for a lighter brunch dish that is just as delicious as the original.

Popping a pastry lid on a rich smoked haddock chowder turns this dish into the ultimate creamy comfort food that all the family will love. It can also be partially made in advance to save you time in the evening.

Smoky, flaked haddock fillets work wonders in this creamy leek risotto. This recipe makes an easy, nutritious midweek supper that also packs up as a delicious lunch for the next day.

Treat yourself to a cosy night in with a deliciously comforting dinner of grilled smoked haddock, served up with an indulgently fluffy, creamy mash.

Give classic fish pie ingredients a tasty twist by sitting baked eggs on top of a gorgeous mixture of fragrant smoked haddock, cream, prawns and mustard

This delicious fish pie, flavoured with fresh herbs and lemon and topped with fluffy mashed potato, is perfect for rustling up and sharing with family. Give this easy pie recipe a go as a marvellous midweek main

This delicious bake brings together the rich and earthy flavours of smoked haddock, onion and celeriac to create a warm, hearty dish

Try this potato-topped pie brimming with fresh fish and seafood for a rustic family dinner that's good for you too

Smoked haddock, sweet potato streaky bacon and prawns are all given equal footing in this comforting chowder recipe. From the hob to your table in under an hour, it's a dish that should warm you up on even the most miserable of winter evenings.

Upgrade your picnic with these reinvented smoked haddock scotch eggs

Delicious and brilliantly simple, smoked haddock is the perfect starting point for relaxed dining

A quick recipe for mid-week dinner, Nathan Outlaw’s Kedgeree with boiled eggs is a healthy dish for kids and adults alike.

Adam Gray’s salmon and smoked haddock fishcakes with tomato mayo involves plenty of opportunities for little hands to get nicely sticky.

This Irish-influenced recipe is a healthier take on fish pie – plus it uses parsnip as well as potato for the mash. The other difference? The mash is at the bottom, while the poached white fish and prawns top it.

This fish dish is sure to become a family favourite. It's a healthier take on a traditional gratin as it uses half-fat crème fraîche – but it's still utterly delicious. Blanching the spinach this way stops it from getting mushy.

Working as a quick and easy lunch or a light supper, this recipe for smoked haddock rarebit with grilled tomatoes is a British classic. The combination of smoked haddock, strong grainy mustard and mature cheddar cheese isn't exactly subtle. But it is delicious.


Method

Preheat the oven to 220C/200C Fan/Gas 7.

Put the halved potatoes into a large roasting dish, along with the sun-dried tomatoes, oil, balsamic vinegar and salt, and give it all a really good stir. Place in the oven for 10–15 minutes to warm the potatoes through.

To make the topping, put the marmalade, salt, garlic paste, chilli flakes, dill and breadcrumbs into a food processor and blend everything together.

Take half of the mixture and spread it all over the fish. Put the rest of the breadcrumbs into a freezer bag and freeze, ready for the next time you need breadcrumbs for fish or chicken.

Take the tray of potatoes out of the oven and place the fish on top. Put back into the oven and bake for 15 minutes, or until the fish is cooked and the topping is crunchy. Serve.


Smoked haddock and potato bake

Preheat the oven to 200°C. Oil a cast-iron or metal baking pan very well, then line with baking paper.
Add the frozen smoked haddock fillets, skin side down.

Slice the potatoes very thinly, preferably using a mandolin.
Moisten the potatoes with olive oil and season lightly. Arrange on top of the fish.

Bake for 50 minutes or until the potatoes are very tender and nicely browned on top.
Serve with steamed veggies with ricotta and lemon dressing and a scattering of fresh parsley, if using.

Recipe by: Phillippa Cheifitz View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.


Syn-Free Smoked Haddock Pasta Bake (serves 1 generously)

Cook a fillet of smoked haddock according to the cooking guidelines – I baked mine in foil.

While cooking the fillet, slightly soften a large floret of broccoli (approx. 40g cut into bite-size pieces) either in a pan of boiling water, or steam. The broccoli shouldn’t be fully cooked through. Leave in the water.

Once the fillet has cooled a little, roughly flake the haddock into a large mixing bowl.

Add a couple of large spoonfuls of tinned sweetcorn.

Add cooked whole-wheat pasta shapes (I used approx 50g dried weight of whole-wheat fusilli).

Mix in one small tub of fat-free quark.

Season with mixed herbs and black pepper.

In an oven-proof dish place the drained broccoli.

Add the ingredients from the mixing bowl and spread evenly.

Top with 30g of hard Cheddar cheese (healthy option a daily allowance).

Chill to cook later, or bake immediately in a moderate oven for 20-25 minutes.

For those looking for a full-fat version then please see my other recipe for Smoked Haddock Pasta Bake.


    , for greasing
  • 350g/12oz potatoes, chopped into 2cm/¾in cubes
  • 1 medium cauliflower, broken into small florets
  • 1 heaped tbsp cornflour
  • 300ml/10fl oz pouring double cream
  • 100g/3½oz gruyère cheese, coarsely grated
  • 2 tbsp chopped fresh parsley
  • 2 tbsp snipped chives
  • 500g/1lb 2oz smoked haddock, skinned and cut into very large pieces
  • large pinch paprika, or to taste
  • salt and freshly ground black pepper

Preheat the oven to 200C/180C Fan/Gas 6. Butter a wide 3-litre/5¼-pint ovenproof dish.

Put the potatoes into a large saucepan, cover with water. Add salt and bring to the boil. Boil for 4 minutes, add the cauliflower and boil for another 4 minutes. Drain well and tip into the prepared dish. Season with pepper.

Put the cornflour into a bowl, pour in the cream and whisk to combine. Season with pepper.

Scatter half the cheese over the potato and cauliflower. Scatter over the herbs and top with the haddock. Pour the cream mixture in between the cracks and over the top. Scatter over the remaining cheese and the paprika.


Easy smoked haddock recipes

Make this fish risotto for an easy midweek meal. The subtle smokiness of the haddock is super comforting with the rice, white wine, stock and parmesan.

Smoked haddock and cheddar jackets

Load your baked potatoes with smoked haddock, spring onions and cheddar for a comforting family meal. The haddock pairs beautifully with the wholegrain mustard and cheddar cheese.

Smoked haddock and cheddar gratin

In need of a comforting dinner? Cook this easy fish and cheese gratin recipe for a low-calorie midweek meal to feed the whole family.

Smoked haddock and herb fishcakes with watercress and pea salad

These herby fishcakes are coated in crunchy breadcrumbs for extra crispiness. Served with a fresh pea salad, this recipe makes an easy meal for two.

Smoked haddock and prawn stew

Try this creamy seafood stew for a comforting dinner for two ready in 30 minutes. The smokey haddock flavour is balanced with zesty lemon, fresh chives and spring onion.

Coddled duck eggs with smoked haddock and spinach

Want more exciting ways to cook eggs? Try our easy recipe for rich coddled duck eggs baked with soft smoked haddock and topped with fresh chives – perfect for a weekend brunch.

Smoked haddock and dill tart

This is a great alternative way to use smoked haddock. Pair it with dill in this tart and you have a quick and easy supper for four.

Smoked haddock and champ cakes

Enjoy smoked haddock with Irish mashed potato and spring onion champ cakes. The dish is finished with a delicious cream, spinach and mustard sauce.

Smoked haddock rarebit with spinach

This recipe for smoked haddock rarebit with spinach is really easy to make and ready in just 20 minutes – perfect for a midweek meal. The cheese topping makes it feel really special, with minimal effort.

Smoked haddock and spinach rye toasts

One for those early risers with a savoury tooth, this quick and easy breakfast idea is high in protein and full of flavour.

Smoked haddock and spring onion cakes with dijon sauce

These spring onion haddock cakes are not only super simple to make, but are also full of flavour and are a great low-calorie midweek meal. Serve with wilted spinach or your choice of green veggies.

Kichri with smoked haddock and pickled cauliflower

This recipe comes from Kricket’s head chef Will Bowlby. Kedgeree as we know it was an adaptation of the original recipe for kichri, which consists of rice and lentils. You can use poached eggs rather than raw egg yolks, if you like.

Smoked haddock and ham gratin

This smoked haddock and ham gratin turns everyday ingredients into a really comforting dish, perfect for leftovers for the whole family to enjoy.

Baked smoked haddock and egg pots

These baked smoked haddock and egg pots are quick and easy to make, and are under 500 calories but feel indulgent.

Smoked haddock and chive fishcakes

These smoked haddock and chive fishcakes will be loved by the whole family and are a handy standby for when you’re too busy to cook. Eat half now and freeze the rest.

Smoked haddock with Puy lentils

A delicious and easy way to cook smoked haddock. Its smoky flavour and firm texture goes well with lentils. Don’t be fooled by the simplicity of this dish, it packs in plenty of flavour, making it a tasty and speedy midweek fish dish.

Spiced smoked haddock with tabbouleh

If you love smoked haddock try this simple and quick idea. Lightly spiced with curry powder then pan-fried, pop the fish on top of a healthy, herby tabbouleh for an easy supper.

Smoked haddock with chive, pea and potato crush

Fillets of smoked haddock are cooked in butter and served on a crush of potatoes, peas and chives. Finish drizzled with a white wine reduction.


Oven-roasted smoked haddock

Put each haddock fillet on a piece of aluminium foil or greaseproof paper. Top with a piece of butter and season with freshly ground black pepper and lemon juice. Bring the edges of the greaseproof paper together and fold to form a sealed parcel.

Repeat the process with the remaining haddock, butter, freshly ground black pepper and lemon juice. Transfer the parcels to a baking tray and bake in the oven for 15 minutes.

Heat the oil and butter in a heavy-based frying pan and fry the black pudding for 2-3 minutes, or until crisp on the outside.

Cook the cauliflower in boiling water until tender. Drain and place the cauliflower into a food processor with some of the vegetable stock. Blend until smooth. (You may need to add all of the stock.) Add the mustard and cream and season with salt and pepper.

Spoon some of the purée onto a plate, place the pudding on top and top with the fish. Garnish with a few snipped chives.


Smoked haddock bake recipe - Recipes

You Will Need : (Serves 2)

Recipe works out to 7sp/approx.549kcal

1/2 teaspoon grated/ground nutmeg

20 individual cherry tomatoes

Two 120g fillets smoked haddock

100g Total 0% Fat Greek Yogurt

60g Philadelphia lightest soft cheese

1 tablespoon fresh breadcrumbs

Preheat the oven to 180C/350F/Gas4

Wilt the spinach quickly in a dry pan or by pouring boiling water onto it in a colander. Rinse with cold water then drain/squeeze out any excess water.

Chop the spinach roughly, pop into an ovenproof dish and sprinkle with nutmeg. Halve the cherry tomatoes, scatter around the dish then place the haddock fillets skin-side-down on the top.

Now mix the yoghurt, cream cheese, cheddar, crushed garlic and black pepper to taste

(I like a generous amount) This dish needs no salt added as the smoked haddock is so flavoursome in its own right.

Spread the cheesy yoghurt mixture generously over the haddock and try to cover most of the vegetables. Don't worry if the edges are exposed-you will just get lovely roasted tomatoes which add a different texture to the dish.

Finally, blitz a little bread (whatever you have even if it's stale!) to make a few breadcrumbs. Scatter one tablespoon of the breadcrumbs over the top of the finished dish.

Place in the preheated oven for 30 minutes until baked and bubbly. If the top looks a little bland, grill for a few minutes to turn it a beautiful golden colour.

Divide into two equal portions and enjoy! This dish needs no accompaniment and is really delicious and filling.


Watch the video: Μπουμπάρι παραδοσιακό σε κυκλοθερμικό ξυλόφουρνο. Grill philosphy (May 2022).