Hampshire Haddock or Cod

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2 lb. whole haddock or cod
  • 3 oz. soft white breadcrumbs
  • 1½ oz shredded suet
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped thyme
  • Grated rind of half lemon
  • Salt and pepper
  • Pinch of nutmeg
  • 1 egg
  • 1 oz butter or dripping


    Use a middle cut for this dish. Clean the fish, removing the head, fins and tail. Mix together the breadcrumbs, suet, herbs, lemon rind, seasoning and egg and stuff the fish with this mixture. If preferred, the stuffing mixture may be spread over the surface of the fish instead. Dot the fish with pieces of butter or dripping and bake at 350°F, 180°C, gas mark 4 for forty-five minutes. This is very good served with plenty of melted butter or with parsley sauce.