I eat a lot of haddock ... top together and bake in a hot oven. Open the fish at the table and you will find it moist and tender. In order to get the full effect of this way of cooking fish ...

Haddock is available fresh or frozen, usually as a fillet, but very occasionally as a whole, headless fish. In the spring, haddock roe are also available; they can be poached or fried. Haddock is ...

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.

Season haddock fillets with salt and pepper ... Add broccoli florets to steamer basket. Cook until a paring knife inserted into stem of largest floret at thickest point just pierces through ...

So MasterChef: The Professionals’ fiercest judge Marcus Wareing is here to add a touch of Michelin-starred magic to your home cooking ... baked haddock with lentils. Cover the haddock fillets ...

Bake the 4 potatoes for about 45 minutes, or until soft all the way through. Remove from the oven and set aside to cool. Step Meanwhile, place 200g natural smoked haddock fillet in a large pan ...

Place the milk, water and stock cubes into a medium saucepan and bring to a simmer Add the haddock fillet and gently poach ... Once you’ve added it all cook for a further minute.