Bacon and Cabbage Frittata paint

Baked Smoked Haddock with a Cheesy Crumb and Peas. The ulitmate comfort food – well in my eyes anyway!

Serves 4


  • 500g naturally smoked haddock or cod
  • 1 medium onion, finely sliced (120g)
  • 60g butter
  • 100 ml cream
  • 120g peas (if frozen, defrost first)
  • 40g breadcrumbs (GF if required)
  • 40g smoked cheese, finely grated
  • Seasoning 
  • Gluten Free: use GF breadcrumbs.

  • Diabetic Friendly

  • Low GI

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1. Preheat oven to 180 C. Melt 30g of butter in a pan over medium heat. Add onion and gently cook till soft and translucent (about 10 minutes). Transfer to a small oven proof dish.

2. Cut the fish into 4 portions and lay on top of onion mixture, spooning a little of it over the fish. Lightly season the fish and pour over the cream. Cover with a lid or parchment/tinfoil. Place in oven for 15-20 minutes until fish is cooked.

3. As fish is cooking melt the remaining butter over low-med heat. Add breadcrumbs and a little seasoning. Gently toast the crumbs until slightly golden and crunchy. Transfer to a plate to cool before mixing in cheese.

4. Remove fish from oven 5 minutes before it is done. Top with the defrosted peas and crumb mixture. Return to oven for 5 minutes. 

5. Serve with any of the following: your favourite green vegetables, new baby potatoes, creamy mash, wholemeal pasta, fluffy quinoa, leafy or vegetable salad or crusty sourdough bread.

Maggie's Tips

  • Most fish will work in this dish: smoked cod, organic salmon, fresh cod or hake or haddock or monkfish, Dublin bay prawns or shrimp.