A page from the Living Cookbook

Pat’s Haddock and Tomato Bake

Shared by Amy Wislocki · New Malden

The story

“This was a regular favourite in our house when I was growing up. My mum, Pat, hated cooking, but everything she made was delicious and made with love.”

Amy Wislocki, who shared Pat’s Haddock and Tomato Bake

Meet the cook

Amy Wislocki

New Malden

Shared with the Other People's Recipes community.

The method

  1. 1Thinly slice the onion.
  2. 2Skin the tomatoes, then roughly chop them.
  3. 3Remove the skin from the haddock and break the fillets into pieces.
  4. 4Melt a little butter in a frying pan, then gently sweat the onion and garlic until softened.
  5. 5Add the tomatoes, season well and cook for 10 minutes.
  6. 6Arrange the raw haddock in a shallow baking dish and scatter the prawns over it, then spoon the tomato and onion sauce on top.
  7. 7Mix the cream and milk in a jug and pour over the dish. Finish with plenty of freshly ground black pepper and a little salt.
  8. 8Bake at 190°C for 20–25 minutes, until bubbling and the fish is cooked through.
  9. 9Serve with rice and green vegetables.

A visual guide

See the key stages

Key moments to look for as you cook. Use these visual cues alongside the written method.

A white onion sliced into thin half-moons on a wooden chopping board

Step 1

Slice the onion

Cut the onion into thin, even slices so it softens gently and cooks at the same pace.

Skinned beef tomatoes roughly chopped on a wooden board with their skins beside them

Step 2

Prepare the tomatoes

Skin the beef tomatoes, then chop them roughly so they break down into a generous sauce.

Pieces of undyed smoked haddock with the skin removed on a wooden board

Step 3

Prepare the haddock

Remove the skin and break the haddock into substantial pieces that will hold their shape in the bake.

Sliced onions and garlic softening in butter in a frying pan

Step 4

Soften the aromatics

Gently sweat the onion and garlic in butter until soft, sweet and translucent rather than browned.

A chunky tomato and onion sauce simmering in a pan

Step 5

Cook the tomato sauce

Add the tomatoes, season well and let the mixture cook down for 10 minutes.

Haddock and prawns covered with tomato and onion sauce in a shallow oval baking dish

Step 6

Build the bake

Arrange the raw haddock in the dish, scatter over the prawns and cover everything with the tomato and onion sauce.

Milk and cream being poured over the haddock and tomato mixture in an oval baking dish

Step 7

Add the cream

Pour over the milk and cream mixture, then finish with plenty of black pepper and a little salt.

Pat's finished haddock and tomato bake bubbling in an oval ceramic dish

Step 8

Bake until bubbling

After 20–25 minutes at 190°C, the sauce should be bubbling and the haddock cooked through.

Haddock and tomato bake served with white rice and green vegetables

Step 9

Bring it to the table

Serve the creamy smoked-haddock bake while hot, with rice and green vegetables alongside.

Cook's notes & swaps

A little help from the OPR kitchen

You can use a mix of cod and haddock, or smoked and unsmoked haddock, but smoked haddock gives the dish the most flavour.

Families who've made this

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