Creamy Baked Haddock

Tuesday 4 June 2019

Fish is something which we really love.  We don't eat it near often enough.  I am not sure why that is.  When we do have it I like to have sustainably sourced cod fish, or haddock and sometimes salmon.

Both of us are allergic to shellfish.  My husband really likes Mackerel and sardines.  I confess  . . .  I am not fond of really "fishy" fish. 

 I prefer mild flavoured fish.  Salmon is about as strongly flavoured as I will get. 

I do love red snapper and red mullet however, and sole.  We haven't had sole in a while. Time to rectify that methinks. 

Today we had haddock.  The Fish Society has it on offer at the moment. Off-cuts that didn't quite make the grade thickness wise to their fillet steaks.  Its lovely. 

I like buying my fish from The Fish Society actually . . . its quality fish and sustainably sourced, well packaged and fresh.  

You never know when you are buying fish in the shops just how fresh it is.  There used to be a fish monger in our local market, but I find buying it on line from The Fish Society much easier and more trustworthy, which says a lot.

They carry everything from A to Z.  Sashimi fresh, sushi grade and of the finest quality.  Every time I enjoy a piece of their fish I ask myself why we don't do it more often? 

This is a simple dish with delicious flavours.  You lay the fish fillets in a baking dish and squeeze some lemon juice over top, seasoning them also with some salt and white pepper.  White pepper isn't something I really used until I moved over here.  

I had always used black before. White pepper actually has a flavour which is quite different than black pepper.   Both white and black pepper come from the same plant, but they are processed differently.  

Black peppercorns are picked when almost ripe, and then sun-dried so that the outer layer turns black.  For white pepper the outer layer is removed either before or after drying. White pepper is a bit hotter than black pepper.

Creamy Baked Haddock

Anyways, after seasoning the fish, you grate some Swiss cheese over top and then cover it with a mixture of cream and mustard, and finally a layer of buttered bread crumbs before baking it in the oven until golden brown and perfectly cooked.

 It doesn't take long, and it is truly delicious! Truly Easy Peasy! 

Creamy Baked Haddock

Yield: 6
prep time: cook time: total time:
This is a delicious and quick way to prepare Haddock.  Actually you can cook any mild flavoured white fish in this manner.  It is so easy and tasty.  We love it!


  • 6 haddock fillets
  • 1 lemon
  • salt and white pepper to taste
  • 200g Emmenthaler cheese, grated (1 3/4 cup, Swiss)
  • 300ml of single cream (1 1/2 cups, half and half)
  • 1 TBS Dijon mustard
  • 1/2 cup soft fresh bread crumbs (1 slice of bread, crumbed)
  • 1 TBS butter, melted


How to cook Creamy Baked Haddock

  1. Preheat the oven to 180*C/350*F/ gas mark 4.
  2. Butter a baking dish large enough to hold all of the fish fillets in one layer. Place the fish into the baking dish, presentation side up. Season well with salt and ground white pepper. Squeeze the juice of the lemon over top. Sprinkle the grated cheese over all.
  3. Whisk the cream and mustard together, Pour evenly over top of the fish.
  4. Toss the bread crumbs with the melted butter. Sprinkle evenly over the fish. Bake for 25 to 30 minutes, until lightly browned on top and the fish flakes easily with the tines of a fork. Serve hot. This goes very well with mashed potatoes or rice with a vegetable on the side.


If you don't really want to use cream, you can use the equivalent in no fat/low fat evaporated milk, undiluted.  The mustard will remove any of the "Tinned" milk flavour.
Created using The Recipes Generator

I served this with some fluffy mashed potatoes and green beans on the side.  Yes, they are tinned green beans.  We like tinned green beans.  My sister and I were just talking about that the other day.  We both feel the same.  I guess it is just what we were used to growing up. 

I have to tell you a funny story. 

I got this package the other day from The Fish Society.  I stuck it in the refrigerator right away because that is what it said on the outside, and even the postman had said to Todd when he handed it to him that it needed to be refrigerated right away as it was perishable. 

fish society  

And so into the fridge it went.  I found myself dreaming of smoked salmon mousse  or canapes, etc.  I dreamt about that for hours.  

A day or so later I finally got around to opening it.  (I wasn't too bothered because you can keep smoked fish for a bit longer.)  Imagine my surprise  . . .  

Not a piece of smoked salmon in site.  LOL It was their welcome pack!   It contained everything you need to know about their service.  Some of their history, how to get in touch with them, their loyalty schemes, delivery guarantees, etc.  oh and a lovely wooden spoon.  

Colour me embarrassed! 


  1. It does look good..we eat ours so plain..baked in the oven..sometimes I top mine w/ a mix of tomatoes black olives red onion capers garlic and evoo and lemon juice:)

    1. I like it plain mostly Monique, that way the flavour of the fish has a chance to shine through! Your additions sound lovely! xoxo

  2. So you are telling us that was the coolest piece of mail you ever received? Ha! Your fish recipe sounds so good. I love the fish in England, so superior to what we can get here.

    1. LOL I thin you got that right Kay! You can buy fish from this company no matter where you live in the world Kay! That is the beauty of it! xoxo

  3. LOL about the smoked fish... I am sure I would have done the same. This fish looks going to try it! ~Robin~

    1. I know, what am I like Robin! This fish is wonderful! xoxo

  4. Hi Marie,
    It's more affordable for me if I use frozen fish fillets, would it still work ok?
    Also, I'm not a fan of Swiss cheese, please could you suggest a suitable substitute.
    This recipe looks really yummy, would love to make it for my family this week ;)
    Thankyou Faye

    1. You can use frozen fish Faye, just thaw it out first! You can use any cheese you like that has great melting properties and plenty of flavour. I would not use Mozarella. It is too bland. Parmesan would be nice, although you would not need as much as even a tiny bit kicks! I really hope you and your family enjoy this! xoxo


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