Roast Haddock with Champ

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  Roast Haddock with Champ

 For the best results choose haddock fillets from the centre of cut and always ask the fish counter or fishmonger to ensure that all the skin and bones have been removed.  

Roast Haddock with Champ

Serves 4 


  • 4 x 175g skinless and boneless haddock fillets
  • salt and freshly ground white pepper
  • 1 tablesp. olive oil
  • Cherry tomatoes on the vine
  • 25g butter
  • 4 scallions, finely chopped
  • 6 tablesp. milk
  • 900g freshly cooked floury potatoes, cut into even-sized chunks

To Cook

Preheat the oven to 200C/400F/Gas mark 6.

Arrange the haddock fillets on a non-stick baking sheet and season, then drizzle over the olive oil. Roast in the oven for 8-10 minutes until cooked through and tender. This will depend on the thickness of the fillets.  Toss the tomatoes in a little olive oil and roast fin the oven for 5 minutes.

Melt the butter in a small pan and gently sauté the scallions until softened. Pour in the milk and bring to a simmer. Mash the potatoes and then using a wooden spoon, beat in the scallion and milk mixture until you have achieved smooth, creamy mash. Season to taste. Divide the champ among warmed plates and arrange a piece of roasted haddock on each one to serve.


Try adding a little finely grated lemon rind and/or a crushed garlic clove to the fish fillets before drizzling with the olive oil and roasting.
Other fish you could use: Whiting, hake or trout fillets