Haddock Bake

This recipe has been adapted from my ancient cookery book The Dairy Book of Home Cookery (see my About Page for more info) Sometimes, the old recipes are the best, and this one is fantastic. I’ve just updated it with extra herbs and flavours, and wow! It doesn’t look much, but it tastes so good!

In the original recipe, it says to sprinkle breadcrumbs on top as well as the cheese. I’ve tried it with the breadcrumbs, and to be honest, I don’t think it adds anything to the dish, so I’ve left it out. Leaving out the breadcrumbs makes this dish carb-free and gluten-free too.

Ready in 55mins (10mins prep, 15mins on the hob, 30mins in the oven) – serves 2

Ingredients:

1 tablespoon of olive oil
A knob of butter
1 white onion, diced
1 large garlic clove, crushed and finely chopped
A 400g tin of chopped tomatoes
1 tablespoon of tomato puree
1 tablespoon of lemon juice
A good pinch of thyme
A good pinch of parsley
A good pinch of rosemary
2 large haddock fillets
A good pinch of salt
A good pinch of black pepper
100g of cheddar cheese, grated

Method:

Put the oil, butter and onion in a pan, on the hob, over a medium heat and sweat the onions for a few mins.
Add the garlic and cook for another min.

Add the chopped tomatoes, puree, lemon juice, thyme, parsley and rosemary and simmer for 10mins, stirring every so often.

Meanwhile, preheat your oven to 200c / 180c fan / gas mark 6.
Skin the fish, remove any bones and place the fillets in the bottom of an oven proof dish. The fish will fall apart once it’s cooked and served, so don’t worry about having neat fillets. You can even cut the fish into chunks if it’s easier.
Sprinkle over the salt and pepper, turning the fish over to make sure both sides are seasoned.