Smoked Haddock and Potato Bake

A pescatarian dinner for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 612 kcal, 62g protein, 72g carbs, 9g fat and 7g fibre per serving (approximate)
  • About 35 minutes, preparation and cooking
  • Estimated cost £3.56–£5.92 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 175g smoked haddock fillet
  • 250g white potatoes
  • 150ml semi-skimmed milk
  • 1 onion
  • 30g reduced-fat cheddar
  • fresh parsley, to taste

Method

  1. Boil the white potatoes in lightly salted water until tender, then drain if needed.
  2. Meanwhile, cook the smoked haddock fillet in a non-stick pan over medium heat until opaque and it flakes easily. Add onion and cook until tender.
  3. Slice the cooked white potatoes. Stir semi-skimmed milk and fresh parsley into the pan and season to taste. Tip the filling into an ovenproof dish and arrange the potato evenly over the top. Scatter reduced-fat cheddar evenly over the top. Bake for 20-25 minutes, until bubbling and golden on top.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

Contains, based on the usual UK form of each ingredient: Fish, Milk. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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