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Serves 4


8 haddock fillets, skinned
2 onions, cut into wedges
1/2 cup dry white wine
1 tsp. salt
1 tsp. black pepper
grated rind and juice of 1 lime
1 tbsp. Dijon mustard
1 tbsp. clear honey
1 tbsp. dried mixed herbs
1 tbsp. cornstarch
steamed vegetables and potatoes of choice to serve


Preheat oven to 400 F (200 C). Put haddock fillets in a deep, ovenproof dish. Add onions, wine, salt, black pepper, lime rind, lime juice, mustard, honey, and mixed herbs. Cover with foil and bake in oven for 40 minutes or until fish is pinkish.

Drain poaching juices and combine with cornstarch. Put in a pan and gently heat until sauce is thickened. Stir continuously. Serve haddock fillets hot, drizzled with the gravy and served with a choice of steamed vegetables and potatoes.

Note: the cooked fish can be frozen as long as the fish was fresh at time of purchase and not frozen prior to that.