Haddock and rocket bake

Lucy Young combines fresh haddock, rocket and tomatoes to make a delicious bake, ideal for lunch or supper
Haddock and rocket bake
  • Rating:
  • Serves: 8
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 40 g butter
  • 2 cloves garlic, chopped
  • 5 large tomatoes, sliced into 1 cm thick slices
  • 1 jars roasted peppers
  • 100 g rocket
  • 1 pinches black pepper
  • 900 g haddock fillets, skinned
  • 150 ml double cream
  • 75 g parmesan, freshly grated
  • 3 tbsp paprika, for dusting


1. Melt the butter in a large non-stick frying pan. Add the garlic and arrange the tomato slices in a single layer in the pan. Fry the slices for a minute on each side. Remove with a fish slice and set aside on a plate. 2. Toss the peppers in the pan for a minute, then transfer with the garlic and butter to the plate with tomatoes. 3. Spread the rocket over the base of a buttered ovenproof dish and season with salt and freshly ground pepper. Top with the tomatoes and peppers. 4. Cut the haddock into 6 thick strips and arrange over the tomatoes and peppers. Season with freshly ground pepper. 5. Pour the cream over the haddock, season with salt and freshly ground pepper and sprinkle over the Parmesan. Dust with paprika. 6. Slide the dish onto the second set of runners in an aga and bake for 20 minutes until the fish is cooked and the topping is golden-brown. Alternately, preheat an oven to 190ÂșC/gas 5 and bake the haddock in it for 20 minutes.

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