Baked Haddock with Tomatoes, Saffron & Wine on Mash

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Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

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This is an ideal dish for those cool autumn nights when tomatoes are still in season and deliciously red and ripe. The mustard mash goes well with it, but the mash can be made without mustard if you prefer. Cod is a good substitute for haddock. If your tomatoes are really ripe use a dry white wine; if they are a little underripe, go for a slightly sweeter one. A New Zealand chef, Anna Hansen, gave me the idea for the dish, which is simple to prepare and extremely tasty.


  • 6 200g (7oz) pieces of haddock fillet, bones removed
  • Salt and pepper
  • 4 tablespoons olive oil
  • 6 tomatoes, halved and then cut into thin slices
  • ¼ teaspoon saffron, soaked in 100ml (fl oz) white wine for 20 minutes
  • 450ml (15fl oz) white wine
  • 4 cups hot mashed potatoes
  • 4 tablespoons extra virgin olive oil


Season the fish with salt and freshly ground black pepper. Heat a large pan (or two smaller pans) that will hold all six fillets comfortably. Add the oil and when it’s hot put the fish in, skin side down, and fry for 2 minutes. Turn the fish over carefully and add the tomatoes, saffron and wine, turn the heat up to full and cover the pan tightly with a lid or foil. Cooking time will depend on the thickness of the fillets, but check them after 4 minutes.

When they’re done remove the fillets carefully, place each on top of a pile of hot mash and keep warm. With the sauce on full boil, add the olive oil and reduce for a minute or two until the sauce thickens, then spoon it over the fish and eat immediately.