Steamed Haddock with Carrots and Leeks


  • 4 haddock fillets, about 150g each
  • 2 tablesp. lemon juice
  • 2 tablesp. olive oil
  • 4 tablesp. water
  • 1 garlic clove, finely chopped
  • 1 carrot, peeled and sliced into thin strips
  • 1 red pepper, sliced into thin strips
  • 1 leek, cleaned and sliced into thin strips
  • Salt and freshly-ground black pepper
  • 2 tablesp. flat-leaf parsley, finely chopped


Place the lemon juice, olive oil, water, garlic, carrot, pepper and leek in a large frying pan. Season with salt and pepper and bring to the boil. Lower the heat to a simmer and lay the fish fillets close together on top of the vegetables.


Cover with a piece of baking parchment, then with a lid or a tray and cook for 6-7 minutes until the fish is cooked - the flesh should be flaking.


Using a fish slice, gently transfer the fish and the vegetables to warmed serving plates.


Spoon the cooking liquid over the fish. 

Serving Suggestions

Garnish with some chopped parsley. This is delicious served with some boiled new potatoes and sautéed spinach.