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Recipe for :

Baked Haddock with Pesto and Parmesan

This recipe has been reproduced with the kind permission of The North East of Scotland Fisheries Development Partnership.

In the Partnership's quest to promote haddock throughout the United Kingdom, they contacted Grampian and celebrity chefs for their assistance. This recipe was contributed by Mary Berry.

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4 x 175g (6oz) fillets of haddock, skinned
About 375g (3/4lb) peeled potatoes
Good knob of butter
A little milk
4 teaspoons pesto
4 large tomatoes, skinned, seeded and cut into long strips
A few sprigs of basil, torn
50g (2oz) Parmesan, coarsely grated


  • Bring potatoes to the boil in salted water, simmer until tender, about 30 minutes. Then mash adding butter, a little milk, pesto and seasoning.
  • Season a greased roasting tin.
  • Place the fish on the seasoning and also season the fish. Spread a quarter of the mashed potato on each fillet, top with the tomatoes and basil mixed together, sprinkle with Parmesan and dust with paprika.
  • Bake in a hot oven 220C, 400F, Gas 7 for about 15 minutes until the fish has turned white.


  • Serve at once garnished with parsley. If the fish is very fresh and mashed potato cold, you may cover the assembled, uncooked fish and store in the fridge for 24 hours, then cook as above.

Serves 4

Mary Berry
for The North East of Scotland Fisheries Development Partnership