You can use haddock for any recipes for which you would use cod. It roasts, fries, poaches and steams beautifully. The texture is not as chalky as cod, but not far from it. You will find that ...

Transfer the haddock fillets to an ovenproof dish and pour over the sauce. Place into the oven to cook for 8-10 minutes, or until the haddock is cooked through. To serve, place a haddock fillet ...

Once bubbles appear on the surface, switch the hob off and let it finish cooking in the residual heat (for larger pieces of haddock you might need to leave the hob on a little longer). Then use ...

Haddock is available fresh or frozen, usually as a fillet, but very occasionally as a whole, headless fish. In the spring, haddock roe are also available; they can be poached or fried. Haddock is ...

Season haddock fillets with salt and pepper ... Add broccoli florets to steamer basket. Cook until a paring knife inserted into stem of largest floret at thickest point just pierces through ...

Bake the 4 potatoes for about 45 minutes, or until soft all the way through. Remove from the oven and set aside to cool. Step Meanwhile, place 200g natural smoked haddock fillet in a large pan ...

Cook for 1 minute, then mix in the tomato ... Remove the lid or foil and place the salted haddock fillets into the lentils, pressing them down with a spoon so they are almost submerged.

Place the milk, water and stock cubes into a medium saucepan and bring to a simmer Add the haddock fillet and gently poach ... Once you’ve added it all cook for a further minute.