Smoked Haddock With Parsley And Caper Sauce

By Sophie at

My favourite type of midweek dinners are anything free of fuss and ideally made in as few pans as possible, to save washing up. This recipe for poached smoked haddock and steamed veggies can be made in less than 30 minutes, including a homemade sauce! In this recipe, poaching the fish in milk is a great way to make it tender and flaky. The sauce gives a fresh and salty balance, and the veg can be steamed in one pan.


Serves 2

  • 300ml milk
  • 2 smoked haddock fillet
  • 4 tbsp cornflour
  • 1 tbsp capers
  • 2 tbsp fresh parsley, finely chopped
  • Salt and ground black pepper
  • 250g new potatoes, steamed
  • 2 carrots, finely shredded


Bring a pan of water to the boil and add new potatoes and a pinch of salt. Simmer them for around 10 minutes, until tender.

In a large pan, add the haddock fillets and milk (add parsley stalks if you have some). Bring it to the boil, cover and leave to gently simmer for 3-5 minutes.

Take the pan off the heat but leave the fish in the pan to continue to steam for another 5 minutes, after which the fish will flake when a fork is pressed into it.

Place the fish on warm plates and set them aside. Set a colander on top of the potatoes and add the carrots to steam for 2-3 minutes, whilst making the sauce.

Mix the cornflour with 2 tablespoons of water. In a small pan, bring the milk from the fish to the boil and add the cornflour mix. Stir continuously until the sauce thickens. Stir in the capers, most of the parsley, and season.

Spoon the sauce over the fish or around the plate. Serve with carrots, potatoes and a sprinkle of leftover parsley.

Rustling up this beautiful fish dish is simple with a Leisure range cooker. Add a spark of colour into your kitchen and view our great selection of red range cookers, blue range cookers and many more.

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