Smoked haddock & wild mushroom traybake

Smoked haddock & wild mushroom traybake

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(4 ratings)

Prep: 30 mins Cook: 40 mins

More effort

Serves 2

Comforting yet classy, this flavoursome fish bake really hits the spot on a chilly winter evening 

Nutrition and extra info

Nutrition: per serving

  • kcal899
  • fat51g
  • saturates28g
  • carbs62g
  • sugars12g
  • fibre9g
  • protein45g
  • salt3.9g
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  • 3 medium Maris Piper potatoes (about 450g), very thinly sliced
  • 150ml chicken stock
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 75g crème fraîche
  • 2 x 140g/5 oz smoked haddock fillets, skin and bones removed
  • 140g wild mushrooms, chopped
  • 50g butter, diced



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 lemon thyme sprigs, leaves only
  • 1 slice of brioche (about 50g/2oz), blitzed to breadcrumbs
  • 25g parmesan, finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 lemon, peeled and segmented



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • wilted spinach, to serve



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  1. Heat oven to 180C/160C fan/gas 4. Put the potatoes in a large pan and cover with the chicken stock and 50ml water. Bring to the boil, then gently simmer for 8-10 mins until tender. Carefully remove with a slotted spoon and set aside, reserving the stock.

  2. Heat the oil in a frying pan and cook the onions for about 8 mins until golden brown. Spread them over a 26 x 5cm ovenproof dish and arrange the potatoes neatly on top. Season well and pour over the chicken stock. The stock should soak into the onions, leaving the potatoes dry.

  3. Spoon the crème fraîche over the potatoes in an even layer. Lay the haddock on top, then scatter over the mushrooms and butter, leaving some of the potatoes and onions visible. Cover with foil and put in the oven for 8 mins.

  4. Meanwhile, make the topping by mixing the lemon thyme, brioche breadcrumbs and Parmesan. Remove the foil from the fish and sprinkle over the crumb topping (making sure that some of the mushrooms are still visible). Return to the oven for 5 mins, then place under the grill for about 2 mins or until golden brown.

  5. To give the dish some acidity, lay the lemon segments in a roasting tin and char with a blowtorch, or char in a griddle pan over a high heat. Arrange on top of the golden crust and serve in the middle of the table with wilted spinach, if you like.

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Comments, questions and tips

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29th Jul, 2017
I agree with previous comments - a bit more information wouldn't go amiss. I found I needed more stock but I did use a larger casserole dish. I cooked the fish in milk then broke up the pieces, even after doing this I had to keep it in the oven for 20 mins not 8. But this was absolutely delicious! So much flavour with the potatoes cooked in stock, Parmesan in the breadcrumbs total genius! This was a hit with my husband (who doesn't like smoked fish) and my 11month old who never eats potatoes. Excellent!
katycooks's picture
29th Jan, 2016
Sorry, forgot to say the reason why I knocked a star off the rating. I thought the instructions were confusing. I know this is classed as "moderately easy" but that shouldn't mean you are left guessing what to do. So: Step 2. "Arrange the potatoes neatly on top." Why do the potatoes need to be neatly layered. Surely "evenly" layered would be more appropriate since they are not the top layer? Step 2. (later) "The stock should soak into the onions, leaving the potatoes dry". Onions don't really soak up liquid unless you are cooking them for hours (in a stew for instance), and the potatoes were already cooked in stock, and therefore not "dry". This is confusing. Step 3. "Spoon the creme fraiche over the potatoes in an even layer". It's not easy to layer 75ml of creme fraiche evenly over a 26cm square dish. This is a layered dish, but at various stages you are required to leave parts of lower layers visible. Do you poke holes in it then? No, you "scatter" stuff.... but... if you lay whole fish fillets over your onions and potatoes, how do you leave things "visible" underneath? And, as I mentioned in my earlier review, there is no instruction as to what to do with the fish. I assumed it would work better if you broke the fillets into chunks. (And I think it would work very well that way with the very short timings given). It's a good dish, with interesting and unusual flavours...and one I would make again. But, as a home cook, I think the recipe needs a bit of a tweak.
katycooks's picture
28th Jan, 2016
Just made and ate this. Really delicious. Pretty easy to do but I did cook mine for a bit longer than the recipe suggested as my fish fillets were quite large. The recipe didnt say anything about breaking the fillets into pieces, so I just laid them both in the dish whole. Also, I used a smoked fish called "Basa" that I found in Sainsburys when I was looking for the smoked Haddock. Must be from the same family as it looks very similar. Taste-wise, I'd have to say it was superior - lovely moist flesh and soft smoke flavour. I just used chestnut mushrooms, but they worked well. Overall, a very nice dish.
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