Serving Details
- Servings: 4
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Recipe Description
This Smoked Haddock & Hollandaise Bake with Dill & Caper Fried Potatoes Recipe is a rich and elegant dish combining flaky smoked haddock baked to perfection with velvety hollandaise sauce. Served with crispy dill and caper fried potatoes, it’s a show-stopping plate that’s both comforting and refined.
Ingredients
- 4 smoked haddock fillets
- 300ml ready-made hollandaise sauce
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Fresh dill, for garnish
For the Dill & Caper Fried Potatoes:
- 500g new potatoes, boiled and halved
- 2 tbsp olive oil
- 2 tbsp capers, drained
- 2 tbsp chopped fresh dill
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
Step 1: Bake the Haddock
- Preheat oven to 180°C (160°C fan) / 350°F / Gas 4.
- Place haddock fillets in a baking dish. Pour over the hollandaise sauce and a squeeze of lemon juice.
- Season with salt and pepper. Bake for 20–25 minutes until fish is cooked through and bubbling.
Step 2: Prepare the Fried Potatoes
- Heat olive oil in a frying pan over medium-high heat. Add garlic and sauté for 1 minute.
- Add the boiled potatoes cut side down. Fry until golden and crispy, about 5–7 minutes.
- Stir in capers and dill. Season with salt and pepper.
Step 3: Serve
- Plate the baked haddock with a generous spoonful of hollandaise.
- Serve alongside dill and caper fried potatoes. Garnish with extra dill if desired.
Nutritional Information (Per Serving)
- Calories: 520 kcal
- Carbohydrates: 18g
- Protein: 31g
- Fat: 34g
- Fiber: 3g
FAQs
Can I use fresh haddock instead of smoked?
Yes, though smoked haddock adds a distinctive flavour, fresh haddock or cod can also be used.
What if I don’t have hollandaise sauce?
You can make your own or use a béchamel sauce with a touch of mustard and lemon for a lighter option.
Can I prepare any components in advance?
The potatoes can be pre-boiled and refrigerated, then fried fresh before serving. The haddock can be assembled earlier and baked when ready to serve.
