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Poached Haddock

By JessJones (GoodFood Community)
  • Rating: 5 out of 5.3 ratings
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2
Poached Haddock with Parsley Sauce. A great introduction to fish for novice chefs!


For the Fish

  • 2 Medium or 1 Large Fillets of Haddock (Prepared by your fish monger)
  • 1/2 Pint of Milk (or enough to just cover fish)
  • Large Knob of Butter
  • Chopped Fresh Parsley
  • Chopped Fresh Chive
  • On the Side
  • 8-12 New Potatoes
  • 1/2 Sliced Savoy Cabbage


  • STEP 1
    Preheat the oven to 200C
  • STEP 2
    Remove any pin bones from the fish with tweezers. Lightly season with pepper, salt is unnecisary with the variety of fish.
  • STEP 3
    Place the Haddock skin down in a ceramic dish. The add the milk until it just covers the fish. Then place small knobs of butter along the fish. Place in the oven for 15-20 minutes depending on the size of your fish.
  • STEP 4
    Depending on the size and variety of the new potatoes either half or boil whole in lightly salted water.
  • STEP 5
    When cooked remove the fish from the dish and place under low heat to keep warm. Transfer the milk into a saucepan and add the chopped herbs. Simmer for 5 minutes to reduce the sauce a little.
  • STEP 6
    Add the 1/2 sliced Savoy Cabbage to lightly seasoned boiling water for 2-4minutes
  • STEP 7
    To serve place the Haddock on top of a bed of savoy cabbage, with new potatoes on the side. Drizzle with the sauce reduction.
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    Rating: 5 out of 5.3 ratings
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