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Crusted Haddock with Herb Mash And Creamy Leeks

The Good Fish Company
Beautiful crusted Haddock, placed on a bed of Herb Mash And Creamy Leeks
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine fish, Mediterranean
Servings 2 People


  • 2 large pieces haddock or other white fish approx 180g each
  • 1 handful breadcrumbs
  • Zest and juice of 1 lemon
  • Salt and pepper
  • 1 medium leek – washed and cut into thin rings
  • 3 large potatoes – peeled and cut into cubes
  • 150 ml milk
  • 50 g butter
  • 2 tablespoons chopped fresh parsley or chives you can also use spring onions


  • Place the potato into a pot of lightly salted water and simmer until soft.
  • Drain water, then add milk and mash until smooth. Season with salt and pepper. Cover and set aside.
  • Mix bread crumbs with lemon juice and zest and pat firmly onto the fish. Place in a hot oven and roast for 8 – 10 mins until the topping is crispy.
  • While the fish is cooking, gently fry leeks with the remaining butter over a medium heat until soft.
  • Remove fish from oven.
  • Mix chopped herbs through the mashed potato, and place a spoonful onto each plate.
  • Add the fish on top of the mash and serve surrounded by the creamed leeks.


This recipe is sponsored by Mediterranean Supermarket 
Keyword fish, fish dish