Smoked haddock with bacon

(23 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Smoked haddock with bacon and roast cherry tomatoes
Smoked haddock with bacon and roast cherry tomatoes
  • Serves: 4

  • Prep time:

  • Cooking time:

    (10-15 mins)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Cooked with roasted cherry tomatoes, this simple haddock recipe is packed with flavour for a quick and easy dinner.


This recipe is also part of our one-month hassle-free meal planner.
Back to week four's recipes

  • 2 undyed smoked haddock fillets, skinned
  • 4 rashers dry-cure smoked back bacon
  • Olive oil
  • 4 sprigs of cherry tomatoes on the vine


  1. Roll the fish so the thin ends are tucked underneath to make a neat little parcel. Wrap the bacon around, tucking the ends underneath.
  2. Place on a lightly oiled baking sheet. Place the tomatoes around the fishthen season these with sea salt and pepper; only season the fish parcel with pepper as the smoked fish will be salty enough. Drizzle all over with oil.
  3. Place the baking sheet near the top of a preheated oven (230C, 450F gas mark 8) for 10-15 mins or until the fish is just cooked and the skins of the tomatoes starts to split. Using a fish slice, transfer the fish to warm serving plates, place the tomatoes on top then pour over the pan juices.
  4. Serve with a green salad and good-quality bread.

Your rating

Average rating

  • 3
(23 ratings)

Your comments

comments powered by Disqus

FREE Newsletter