( Melanogrammus aeglefinus )



Fresh haddock with rice

  • 2 haddock fillets, skinned and bonned
  • 'Sheperd's Pie' seasoning from Kylemore Acres available in our shops
  • your favourite rice
  • unsalted butter or coconut oil for baking

Fresh haddock in tomato-basil sauce

  • 4 haddock fillets,skinned and bonned (about 175g each)
  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 1 small aubergine (about 250g), roughly chopped
  • ½ ground paprikia
  • 2 garlic cloves, crushed
  • 400g skinned and chopped tomato (seedless)
  • ½ tsp sea salt
  • 8 large basil leaves, plus a few extra for sprinkling


  1. Bring the rice to the boil and simmer for 10 min
  2. Heat up the oven to 180°
  3. Season fish with 'Sheperd's Pie' seasoning and bake for around 10 min
  4. Transfer rice to baking dish, cover, and bake together for another 6 min


  1. Heat the olive oil in a large non-stick frying pan and stirfry the onion and aubergine
  2. After about 4 minutes the vegetables will start to turn golden, but won’t be soft yet, so cover with a lid and let the vegetables steam-fry in
    their own juices for 6 min – this helps them to soften without needing to add any extra oil
  3. Stir in the paprika, garlic and tomatoes with ½ tsp of sea salt and cook for another 8-10 minutes, stirring, until onion and aubergine are
  4. Scatter in the basil leaves and nestle the fish in the sauce
  5. Cover the pan and cook for 6-8 min until the fish flakes when tested with a knife, and the flesh is firm but still moist 
  6. Tear over the rest of the basil and serve with a salad and crusty bread