Smoked haddock and potato bake

Smoked haddock and potato bake

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  • 2
  • Easy
  • Dairy free Fat conscious Health conscious Heart friendly Pescatarian
  • 15 minutes
  • Nitida Sémillon 2008


  • Olive oil, for greasing
  • 250 g frozen smoked haddock fillets
  • 2 large (500 g) baking potatoes
  • sea salt and freshly ground black pepper
  • For serving
  • creamed spinach
  • parsley, torn

Cooking Instructions

Preheat the oven to 200°C. Oil a cast-iron or metal baking pan very well, then line with baking paper.
Add the frozen smoked haddock fillets, skin side down.

Slice the potatoes very thinly, preferably using a mandolin.
Moisten the potatoes with olive oil and season lightly. Arrange on top of the fish.

Bake for 50 minutes or until the potatoes are very tender and nicely browned on top.
Serve with steamed veggies with ricotta and lemon dressing and a scattering of fresh parsley, if using.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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