Roast Haddock Fillet With Scalloped Potatoes Recipe

Name: Roast Haddock Fillet With Scalloped Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 haddock fillets, weighing about 7 ounces each, skin on; 16 scallions, sliced; 8 whole cloves garlic, unpeeled; 1 tablespoon peanut or vegetable oil; 4 strips bacon, sliced in 1/2-inch pieces and blanched; 2 cups strong chicken stock; about 1 pound small potatoes; 1 tablespoons olive oil; 1 tablespoon fresh thyme; Coarse salt and freshly ground pepper to taste; 2 tablespoons flat-leaf parsley, minced

Servings: persons

4 haddock fillets, weighing about 7 ounces each, skin on
16 scallions, sliced
8 whole cloves garlic, unpeeled
1 tablespoon peanut or vegetable oil
4 strips bacon, sliced in 1/2-inch pieces and blanched
2 cups strong chicken stock
about 1 pound small potatoes
1 tablespoons olive oil
1 tablespoon fresh thyme
Coarse salt and freshly ground pepper to taste
2 tablespoons flat-leaf parsley, minced

1
Carefully pick over the haddock fillets, making sure there are no bones in them.
2
Set the fish aside.
3
Saute the scallions and garlic in the oil for five minutes.
4
Add the bacon and cook it until it and the garlic are lightly browned.
5
Add the chicken stock and cook over high heat until it has been reduced to half a cup (about 15 minutes) and the garlic cloves are soft.
6
Meanwhile preheat the oven to 425 degrees.
7
Slice the potatoes very thin (you will need enough to cover the surface of the fish fillets).
8
If necessary, slice more later if you find you have not done enough.
9
Toss the slices in the olive oil.
10
Peel the garlic cloves.
11
Spread the garlic-bacon mixture over the bottom of a large heavy-bottom baking pan.
12
Lay the fish fillets skin side down on top.
13
Sprinkle with thyme, salt and pepper.
14
Arrange the potatoes in barely overlapping layers on top of the fish fillets.
15
Season with salt and pepper and bake, uncovered, for 10 to 15 minutes or until the potatoes are cooked.
16
Sprinkle with parsley and serve.

731

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 haddock fillets, weighing about 7 ounces each, skin on, 16 scallions, sliced, 8 whole cloves garlic, unpeeled, 1 tablespoon peanut or vegetable oil, and more.

Yes, Roast Haddock Fillet With Scalloped Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Haddock Fillet With Scalloped Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions