Member recipe

Haddock Fillets with Wholegrain Mustard and Parsley Sauce

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 35 minutes

Skill level



Serves 2

Pan cooked Haddock fillets with crushed potatoes, roasted vegetables and a wholegrain mustard and parsley sauce.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


Main Ingredients

  • 2 Haddock Fillets
  • 4 Medium size Potatoes, peeled and quatered
  • 1 Small Lemon (zest and half for sauce - half for garnish)
  • Knob of Butter
  • Olive Oil
  • Salt and Pepper
  • Small handful of fresh Basil, roughly chopped

For the Roasted Vegetables

  • 1 Red Onion, roughly chopped
  • 1/2 a Red Pepper, roughly chopped
  • 1/2 a Yellow Pepper, roughly chopped
  • 1/2 a courgette, halved and roughly chopped
  • 6 Button Mushrooms
  • 6 Cherry Tomatoes

For the Sauce

  • 200ml Double Cream
  • 1/4 of an Onion, finely diced
  • 1 Clove of Garlic, finely diced
  • 1/2 of the Lemon for Zest and Juice
  • handful of fresh Parsley, finely chopped
  • 1 tsp of Wholegrain Mustard


  1. Pre-heat oven to gas mark 6 / 200 °c. Put the vegetables on a baking tray and drizzle with a little olive oil then sprinkle with basil and place on the top shelf of the oven.

  2. After 10 minutes give the vegetables a stir to cover nicely with the oil. Start boiling the potatoes in a lidded sauce pan.

  3. After a further 15 minutes, when potatoes are softening well, pre-heat a little olive oil in a frying pan on a low heat for 1 minute then add the onions and garlic and cook for 2-3 minutes.

  4. Cook on each side for 1 minute then add the wholegrain mustard, parsley, lemon zest and juice and the cream. Cook for 3-4 minutes stirring gently to combine all the flavours well, season with salt and pepper to taste then turn down to a low heat.

  5. Drain the potatoes then add a knob of butter and crush with a fork. Serve the crushed potatoes on the centre of a plate, piling the roasted veg on the side.

  6. With a fish slice, carefully life the haddock out of the pan and place on top of the potatoes then spoon on the sauce. Garnish with a wedge of lemon and a spring of parsley (optional).

  7. Serve with a well chilled crisp Chardonnay. Enjoy!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
3rd Apr, 2014
Step 4 should perhaps include adding the haddock to the pan.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.