Golden, Breaded and Smoked Haddock

This is a very simple and quick recipe. It’s a good way of using up some of the more elderly cheese you may find lurking in your fridge.

Serve with a hollandaise, or a tartare sauce.

This goes well with a two pea and pumpkin seed salad. Or with a pea purée, and roasted new potatoes.


Recipe for golden, breaded and smoked haddock

Serves 4


  • 4 smoked haddock fillets (approximately 180g/6 oz each)
  • 150g/5 oz butter (three- fifths of a brick)
  • 2 tbsps Dijon mustard
  • 100g/2 cups soft, fresh breadcrumbs
  • 2 tbsps grated cheese – cheddar ideally
  • small handful chives
  • 1 lemon, cut into eight wedges
  • smoked salt and Indonesian long pepper


  1. Preheat your oven to 180°C.
  2. Mix the butter and mustard together and season.
  3. In another bowl mix the breadcrumbs, cheese and most of the chives (save some for garnish).
  4. Butter a baking tray (or better, use a silicone sheet – look at the featured image to see what happens – a silicone sheet will save on the washing up; or you could use foil).
  5. Place the haddock fillets on the tray and spread the butter-mustard mix over them.
  6. Sprinkle over the breadcrumb mix.
  7. Cover loosely with foil.
  8. Bake for ten minutes. Then turn the oven up to 210°C, return the fish to the oven uncovered and roast for about five minutes until the breadcrumbs have turned golden.
  9. Serve with a couple of lemon wedges each, and garnished with the remaining chives.



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