This is a quick and easy recipe for a healthy Smoked Haddock Bake. This is a great option to include in your meal rotation if you’re Gluten-Free, Low-Carb or Keto.
This dish needs only 9 simple ingredients. Most of the produce required for this are basics which are most likely part of your weekly purchases.
Have this meal ready in 30 minutes, with only 10 minutes of that being hands-on cooking (the rest of the time your dish will be in the oven)!
🥘 ingredients
You will need:
- smoked haddock
- onion
- tomatoes
- eggs
- milk
- cream
- dried thyme
- garlic
- cheese
🔪 instructions
- Sauté the onion and tomato and green pepper. Season with the dried thyme, garlic and half the salt.
- In a small microwavable dish, place smoked haddock in milk. Cover and microwave for 5-8 minutes so it breaks apart easily.
- Remove the fish from the milk and put it in a casserole dish. Break it apart roughly into smaller chunks. Add the vegetables too and mix it evenly.
- Mix 4 eggs with the ¼ cup of cream and the rest of the salt. Pour over the fish and vegetables.
- Sprinkle the cheese on top and bake for 20-25 minutes. Your smoked haddock bake is then ready to serve!
💭 faq
To ensure you’re consuming the healthiest smoked haddock, always read the food labels to check for additives. Some smoked haddock can contain excessive amounts of sodium. If you’re not consuming more than the daily recommended amount of fish, then you’ll be fine.
Yes. Most smoked haddock is prepared through cold smoking which doesn’t use heat and therefore doesn’t properly cook the fish. Don’t confuse it with smoked salmon, which can be eaten straight from the package a lot of the time.
There can be two reasons:
Some people use natural spices like turmeric or paprika during the brining process which leaves a yellow color on the outside of the fish.
Some brands dye their haddock with yellow coloring to make it “look better”.
📋 recipe
Smoked Haddock Bake
Ingredients
- 1 lb smoked haddock (500g) (We used frozen smoked haddock)
- 1 yellow onion (diced)
- 2 tomatoes (diced)
- 4 eggs
- ¼ cup milk
- ¼ cup cream
- 1 teaspoon dried thyme
- 1 tablespoon fresh garlic (minced)
- ½ tablespoon salt
- ½ cup grated cheese (we used gouda)
Instructions
- Preheat the oven to 400F/200C
- Sauté the onion, tomato and green pepper in a bit of oil in a large skillet over high heat. Season with the dried thyme, garlic and half the salt at this point too.
- While the vegetables are cooking. Add the fish to small microwavable dish with the ¼ of milk. Cover and microwave for 5-8 minutes. Long enough so it breaks apart easily. (We used frozen fish, so adjust the cooking time to 3-4 minutes if you have fresh fish).
- When the fish comes out of the microwave, remove it from the milk and put it in a casserole dish (We used an 10”x8” or 30x20cm dish). Break it apart roughly into smaller chunks.
- Now add the vegetables to the casserole dish and mix it evenly.
- Mix 4 eggs with the ¼ cup of cream and the rest of the salt. Pour over the fish and vegetables.
- Sprinkle the cheese on top and bake for 20-25 minutes – until the cheese is golden and bubbly.
Tich says
Love, love, love this recipe.husband scoffed it and told me to make it again!thanks for sharing
Yvonne says
So good – was looking for a new way to make the pack of haddock in the freezer and this really hit the spot – thank you!
Karen says
How much green pepper to use in this recipe, does not say in the recipe.