Baked Smoked Haddock with Cream and Tomatoes

There is something both comforting and satisfying about good a smoked haddock dish. Well-cooked its flakes should be compact yet succulent. Its flavour both sweet and delicately smoky.

This week’s Stirring Stuff theme is, very easy recipes with the minimal of fuss and ingredients. This delicious smoked Haddock dish takes no more than ten minutes to prepare and 20 minutes to cook.

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Baked Smoked Haddock with Cream and Tomatoes

undyed smoked haddock

Baked Smoked Haddock


Serves 4

4 x 150g pieces undyed smoked haddock or smoked cod

150ml  cream or crème fraiche (double is best if you have it)*

1 tomato, sliced

50g hard cheese, grated (optional)

Wild garlic or other pesto, (optional)


Heat the oven to 200c/gas 6

Put the smoked haddock pieces, skin side down into an ovenproof dish. Spoon the double cream evenly over each piece of fish. Scatter over the grated cheese, if using (its a good way to use up left over pieces of cheese).

Top each fillet with a slice of tomato and, if using,  a teaspoonful of pesto.

Liberally dust with freshly ground black pepper.

Bake for 15 minutes or until the cream is bubbling and the tomato slices are soft.

Serve with steamed green veg such as broccoli or spinach and buttery, crushed, new potatoes.

* If you don’t have either cream or crème fraiche but do have cream cheese such as Philadelphia, then  blend a heaped tablespoon of the cream-cheese with 100ml milk and use as you would the cream.

Links to recipes you might enjoy:



Harissa Spiced Chickpea and Aubergine Casserole served with Wild Garlic Naan

Moules Cullen Skink

Well that didn’t exactly go to plan: Disaster to Delicious! Herb Cured Smoked Haddock Brandad


Happy Cooking


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