Fish cooked en papillote is going to be a winner, whether the packaging is greased parchment paper, as in the original French method, or today’s more common aluminum foil. The feast the diner unwraps ...

Don’t be alarmed by the length of this recipe; each component is simple to make and the whole dish comes together in under 30 minutes. First, make a simple caper-raisin vinaigrette; stir in toasted ...

This creamy smoked haddock chowder is a comforting Scottish classic, perfect for chilly days. Made with flaky smoked fish, ...

Getting your Trinity Audio player ready... We all know that baked white fish is a fast and healthy way to get dinner on the table, particular during this annual time of dietary vow renewal. What isn’t ...

The beauty of haddock fillets is that they require so little effort to taste so good. While haddock certainly is wonderful after an elaborate battering and deep frying, it is equally good drizzled ...

When you think of cod and haddock, does your mind wander straight to fish & chips? You’re not alone, but these versatile fish ...

These are classic combos but with an Irish twist as the recipe comes directly from Bord Bia, Ireland's food board. Nutritious and delicious it's a recipe and can be easily modified with a white fish ...

For the soup, melt the butter in a large pan over a medium-low heat and fry the onion and cauliflower with about 7 tablespoons of water for about 15 minutes, stirring frequently, without letting them ...

Baked potatoes are a bit underrated for entertaining, but the humble spud can be elevated with more exciting fillings – like the smoked haddock I’ve used here. You can serve these individually, set ...

Mustard and spice add zing to this milk-poached haddock. Each serving provides 300kcal, 20g protein, 27g carbohydrate (of which 14g sugars), 11.5g fat (of which 7g saturates), 5g fibre and 0.5g salt.

Heat the oven to 400 degrees. Line a rimmed baking sheet with foil, then coat it with cooking spray. Arrange the haddock fillets on the baking sheet, then brush them with a bit of olive oil. Season ...