Haddock with Mushrooms

haddock with mushrooms

Haddock with Mushrooms

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Servings: 4
Calories: 313


  • 1 3/4 lb haddock fillets
  • juice of 1 lemon
  • salt and freshly milled white pepper
  • 2 oz rindless streaky bacon
  • 8 oz button mushrooms
  • 1/4 pint white wine
  • 4 oz creme fraiche
  • 1/2 teaspoon onion salt
  • 1 tablespoon soy sauce


  • 1 lemon
  • 1 to mato
  • sprig of parsley
  • 1 tablespoon chopped chives


  • Butter an ovenproof dish. Wash the fish, pat dry, sprinkle with lemon juice and salt and arrange in the dish.
  • Dice the bacon and fry until crisp. Trim and wash the mushrooms, quarter or halve larger mushrooms and spoon them over the fish. Add the bacon and wine.
  • Bake the fish on the middle shelf of a hot oven (220°C, 425°F, gas 7) for 15-20 minutes, then remove from the dish and keep the fish hot on a warm plate.
  • Stir the creme fraiche into the cooking juices, season with onion salt, pepper and soy sauce and pour the sauce over the fish.
  • Garnish with lemon wedges, sliced tomato and sprigs of parsley and sprinkle with chives.
  • Serve with: parsley potatoes and lettuce.
Calories: 313 kcal
Carbohydrates: 11 g
Protein: 38 g
Fat: 11g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 117 mg
Sodium: 1094 mg
Potassium: 956 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 419 IU
Vitamin C: 34 mg
Calcium: 46 mg
Iron: 1 mg
Ingredients Fish & Seafood, Haddock
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