Irish Haddock Bake with Colcannon Topping
Chunks of white fish in a parsley sauce under a buttery cabbage and spring onion mash.
- Time1 hr 10
- LevelMedium
- Costabout £2.99 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Boil the potatoes in salted water for 15 minutes until tender.
15 min - 2
Add the cabbage to the pan for the last 3 minutes, then drain well. Mash with the 60 g butter, 60 ml milk and spring onions. Season well.
- 3
Warm the 300 ml milk in a wide pan and poach the haddock for 4 minutes. Lift out with a slotted spoon and keep the milk.
4 min - 4
In another pan melt the 20 g butter, stir in the flour, then whisk in the hot milk. Simmer for 4 minutes until thick.
4 min - 5
Stir in the parsley, peas and lemon juice and fold in the fish. Pour into a baking dish.
- 6
Spoon the colcannon over the top and rough it up with a fork. Bake for 25 minutes until golden and bubbling.
25 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.