Mary Berry Recipes

Home / Dinner / Simple Baked Haddock with Creamy Leeks

There's something utterly comforting about a beautifully baked piece of fish, and this simple baked haddock recipe is just that – comforting, elegant, and wonderfully straightforward. I've always believed that good food doesn't have to be complicated, and this dish truly embodies that philosophy. It takes humble ingredients and transforms them into a meal that feels special, yet is perfect for any busy weeknight.

Why You'll Love This Recipe

It's incredibly quick to prepare, making it ideal for those evenings when time is of the essence but you still desire a nourishing, homemade meal.
The delicate flavour of the haddock is beautifully complemented by the sweet, creamy leeks, creating a harmonious balance that is simply divine.
This recipe is wonderfully versatile and can be adapted with different herbs or even a touch of white wine, allowing you to make it your very own.

Ingredients

4 x 150g (5oz) haddock fillets, skin on or off
2 large leeks, trimmed and thinly sliced
25g (1oz) unsalted butter
150ml (5fl oz) double cream
100ml (3½fl oz) whole milk
1 tablespoon fresh dill, finely chopped (or parsley)
1 teaspoon Dijon mustard (optional, for a little kick)
Salt and freshly ground black pepper
A squeeze of lemon juice, to serve

Equipment Needed

Ovenproof baking dish (approx. 25x20cm or similar) • Medium frying pan • Chopping board • Sharp knife • Spatula or wooden spoon • Measuring jug

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Lightly grease a medium-sized ovenproof baking dish.
First, gently cook the leeks. Melt the butter in a medium frying pan over a medium heat. Add the sliced leeks and cook gently for about 8-10 minutes, stirring occasionally, until they are beautifully softened but not browned. You want them to be tender and sweet.
Stir in the double cream, milk, and Dijon mustard (if using) to the softened leeks. Bring the mixture to a gentle simmer, then remove from the heat. Season generously with salt and freshly ground black pepper.
Pour half of the creamy leek mixture into the prepared baking dish, spreading it evenly across the base.
Pat the haddock fillets dry with kitchen paper – this helps ensure even cooking. Arrange the haddock fillets on top of the leek mixture in the dish.
Spoon the remaining creamy leek mixture over the haddock fillets, ensuring they are well covered. Sprinkle over half of the fresh dill.
Bake in the preheated oven for 20-25 minutes, or until the fish is opaque, flaky, and cooked through. Be careful not to overcook, as haddock can dry out easily.
Once out of the oven, sprinkle with the remaining fresh dill and a squeeze of fresh lemon juice. Serve immediately with your favourite accompaniments.

Perfect Substitutions

Haddock: Cod, pollock, or even salmon fillets can be used as excellent alternatives, though cooking times may vary slightly.
Double Cream: For a lighter dish, you could use single cream or even a crème fraîche, but the richness will be slightly different. A plant-based cream alternative can also work beautifully.
Dill: Fresh parsley or chives make a lovely substitute if dill isn't to your taste or available.
Dijon Mustard: If you prefer a milder flavour, omit the mustard entirely. A pinch of nutmeg can also be lovely with leeks and cream.

Serving Suggestions

This elegant baked haddock is absolutely divine served with simple boiled new potatoes, perhaps tossed with a knob of butter and a sprinkle of chives. Steamed green vegetables such as tenderstem broccoli or fine green beans make a wonderful vibrant addition. A crisp green salad with a light vinaigrette would also be sheer perfection. If you enjoyed this, you might also love our Glorious Molokai Chicken with a Sticky Glaze and Mary's Family Favourite Sweet and Sour Chicken.

How to Store \u0026 Reheat

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a preheated oven at 160°C (140°C fan/Gas Mark 3) for about 15-20 minutes, or until heated through. Alternatively, reheat carefully in the microwave on a medium setting, stirring occasionally, until piping hot. Be mindful not to overheat, as fish can become tough.

Mary's Secrets to Success

My top tip for this dish is to ensure your leeks are cooked until truly tender before adding the cream – this brings out their natural sweetness beautifully. And remember, fresh fish is key for the best flavour, so always seek out the freshest haddock you can find. Don't be shy with the seasoning; a good pinch of salt and pepper will elevate all the lovely flavours.

Frequently Asked Questions

Can I use frozen haddock fillets?

Yes, absolutely! Just ensure they are thoroughly defrosted before you begin cooking. Pat them very dry with kitchen paper to remove any excess moisture, as this will help them cook beautifully and prevent the dish from becoming watery.

How do I know when the haddock is cooked through?

The haddock is perfectly cooked when it turns opaque and flakes easily with a fork. It’s important not to overcook it, as it can become dry. A good rule of thumb is to check at the minimum cooking time, and if it's still a little translucent in the centre, give it a few more minutes.

Can I add other vegetables to this dish?

What a lovely idea! Finely sliced mushrooms or a handful of baby spinach could be gently sautéed with the leeks. You could also add some cherry tomatoes scattered over the top before baking for a burst of colour and flavour. Just ensure any additions are quick-cooking so they don't prolong the overall baking time too much.

Is this a healthy meal?

Indeed it is! Haddock is a wonderful source of lean protein and essential nutrients. While it contains cream, the overall balance makes it a wholesome and satisfying meal, especially when paired with plenty of fresh vegetables. It's a much healthier option than many fried fish dishes, and utterly delicious too!

Can I prepare this dish ahead of time?

You can certainly get a head start! You can prepare the creamy leek mixture and even assemble the dish in the baking dish a few hours in advance. Cover it tightly and refrigerate. When you're ready to bake, just add a little extra cooking time, perhaps 5-10 minutes, to ensure it heats through properly from cold before the fish is cooked.