Smoked Haddock Baked in Cream

By Moira Hodgson

Total Time
About 40 minutes
Rating
4(14)
Comments
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Featured in: FOOD; KIPPERS: BEYOND THE BREAKFAST TABLE

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Ingredients

Yield:6 servings
  • 2pounds smoked haddock
  • 1cup heavy cream
  • 6 to 8tomatoes, skinned, seeded and chopped (or 2 cups canned, drained)
  • Freshly ground pepper
  • ½cup freshly grated Parmesan cheese
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

389 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 45 grams protein; 1347 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees.

  2. Step 2

    Skin the haddock. Pour boiling water over the fish and leave for 10 minutes. Drain and flake the flesh with a fork. Pour half the cream into a shallow buttered baking dish. Add the fish and cover with the tomatoes.

  3. Step 3

    Pour on the remaining cream and season with pepper. Sprinkle with the cheese and bake for 20 minutes. Meanwhile, preheat broiler.

  4. Step 4

    Remove the fish from the oven and glaze briefly under broiler.

Ratings

4 out of 5
14 user ratings
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Comments

Meryl

This needs some flavor. Pepper is not enough. Much too bland. If I do it again I will pre-season the cream _possibly lemon pepper and a bit of garlic, some cilantro, lemon zest. A bit of parsley for color.

Jennifer

We loved this recipe! Easy, fast, with fresh (not smoked) haddock and fresh tomatoes it was a huge hit for dinner. Pepper was enough seasoning for us. I will make this in the future for sure!

Dell Brown

I made this as directed. The flavor was good but I believe the cream sauce could be improved by first thickening with flour.

Meryl

This needs some flavor. Pepper is not enough. Much too bland. If I do it again I will pre-season the cream _possibly lemon pepper and a bit of garlic, some cilantro, lemon zest. A bit of parsley for color.

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