What you’ll need

  • 2 Young’s smoked haddock fillets
  • 2 red onions cut into wedges
  • 4 large ripe tomatoes quartered
  • 2 garlic cloves, peeled & crushed
  • 2 sprigs of rosemary
  • 40g mozzarella
  • 40g mature cheddar cheese, grated
  • 3tbsp olive oil
  • Sea salt (a little as the Smoked Haddock has already been salted)
  • Ground black pepper
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  • Cooking time

    30 mins
  • Serves


How to make it

  1. Preheat the oven to 190°C / 170°Fan / Gas Mark 5.
  2. Heat 2 tbsp olive oil in a frying pan over a medium heat. Sauté the red onions, tomatoes & garlic for 2-3 minutes until the tomatoes have softened.
  3. Pour into an oven proof dish, season & place the smoked haddock fillets on top. Tear the mozzarella evenly over the smoked haddock & sprinkle with the cheddar cheese. Place the rosemary sprigs on top & drizzle with the remaining olive oil.
  4. Place on a baking tray & bake in the oven for 20 minutes until golden brown.
  5. Serve with chunks of Crusty White Bread.
  6. Enjoy with a chilled glass of Pinot Grigio.