Cheesy haddock and potato bake

    1 hour

    Here's a really simple supper dish of smoked haddock with a crispy topping of sliced potatoes finished with cheese. Preferably, choose undyed smoked fish fillets – a pale gold colour rather than the tan-coloured dyed fish. Peas and leeks add vitamins, minerals and fibre.

    37 people made this

    Serves: 4 

    • 600g small new potatoes, scrubbed
    • 500g skinless, smoked haddock fillets
    • 1 tbsp snipped fresh chives
    • 150ml fish stock, hot
    • 200g fresh shelled or frozen peas
    • 4 small leeks, about 200g in total, trimmed and thinly sliced
    • 50g extra mature Cheddar cheese, grated

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat the oven to 190°C/gas 5. Put the potatoes in a saucepan, cover with boiling water and bring back to the boil. Reduce the heat and simmer for 10 minutes until just tender. Drain.
    2. Using kitchen scissors, cut the fish into large chunks and arrange in the base of greased, shallow ovenproof dish. Season with freshly ground black pepper and sprinkle over the chives. Pour in the hot stock, and scatter with the peas and leeks.
    3. Thinly slice the par-boiled potatoes and arrange in an even layer over the fish and vegetables. Season again with freshly ground black pepper. (There's no need to season with salt as the fish is quite salty.) Cover with a lid or greased kitchen foil and bake for 30 minutes.
    4. Remove the dish from the oven and increase the oven temperature to 230°C/gas 8. Sprinkle the cheese over the potatoes, then return the dish to the oven and bake for a further 5–10 minutes until crisp and golden. Serve immediately.


    The smoked haddock can be replaced with fresh haddock fillets (or use half fresh and half smoked haddock) or fresh salmon.

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    Reviews in English (2)


    me and my 15 yr old daughter made this as we like simple ingredients we loved it.we added parsley as don't like chives  -  06 Sep 2016


    This recipe was absolutely delicious I added a homemade cheese sauce using the fish stock this made it nice and creamy  -  19 Sep 2015