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Bookmark Recipe

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.

4 people

Ingredients

    • 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

Main

    • 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

Method

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.

Method

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.