Haddock with Pasta and Broccoli


  • 700g haddock, skinned and boned
  • 375g pasta – linguini or spaghetti are ideal
  • 250g broccoli, broken up into small florets
  • A little salt and black pepper
  • 125g cream
  • 125g stock
  • 2 cloves garlic, finely chopped
  • 2 chillies, deseeded and finely chopped
  • Juice and grated rind of 1 lemon
  • 1 handful parsley, chopped
  • 2 handfuls watercress or spinach leaves, roughly torn


Cook the pasta in a large saucepan of boiling water as per packet instructions.  For the last minute add the broccoli.  Drain and return to the saucepan, along with a couple of tablespoons of the cooking liquid.  Keep warm while you cook the fish and make the sauce.


Heat the grill.  Lightly oil a baking tray and place the fish on it.  Season with salt and pepper.  Cook under the hot grill for 5-6 minutes until the fish flakes easily.


Put the cream and stock in a saucepan along with the garlic, chillies, lemon juice and rind and season with salt and pepper.  Bring to the boil, reduce the heat and let it simmer for 4-5 minutes. 


Then stir this mixture and the watercress and parsley through the pasta.  Finally, flake the fish and gently stir it in. Serve with a green salad.