Haddock with Warm Tomato Relish

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  Haddock with Warm Tomato Relish

 This dish can be on the table in about 10 minutes, with very little work involved. It really is surprisingly simple! 

Haddock with Warm Tomato Relish

Serves 4 


  • 4 haddock fillets about 150g each, skin on
  • Salt and freshly-ground black pepper
  • 3 tablesp. olive oil
  • 250g cherry tomatoes, cut in half
  • 8 scallions, chopped
  • 1 teasp. castor sugar
  • A splash of white wine vinegar
  • A few sprigs of thyme, leaves only
  • A small handful of fresh coriander, chopped

To Cook

Season the haddock with salt and pepper. Put 2 tablesp. of olive oil in frying pan and heat gently.  Add the fish to the pan, skin side down. Fry for 3-4 minutes, until the skin is golden and crisp and the fish is cooked two-thirds of the way through. Turn the fish over and cook the flesh side for another 2-3 minutes until just flaking. Transfer to a plate lined with kitchen paper to drain; keep warm.

Add the remaining tablesp. olive oil to the pan and sauté the tomatoes and scallions for a minute. Add the sugar and a splash of the wine vinegar. Cook over a high heat for a minute or two until the tomatoes are a little soft but still retain their shape. Season the tomatoes and add in the thyme.  Divide between 4 warm plates. Put the haddock fillets on top, skin side up and serve immediately with steamed potatoes and buttered courgettes or some nice bread to mop up the juices!Garnish with coriander.

Chef's Tip 

If you would like to spice it up a little, add a red chilli which has been halved, deseeded and chopped, to the pan with the tomatoes.

Other fish you could use: Whiting, hake, monkfish.

Nutritional Analysis per Serving

Protein: 33g 

Carbohydrates: 37g 

Fat: 10g 

Iron: 2.1mg 

Energy: 344 kcal