Haddock with Butter Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Haddock is plentiful all year round but at its best during the cold winter months. Haddock has a delicate flavour and a firm white flesh, more expensive to buy than cod but excellent to use in recipes.


  • 675 g/ lb haddock fillet
  • salt
  • 3–4 tablespoons


Skin the haddock fillet, remove any bones and cut the fish into four pieces. Season with salt and place in a buttered baking dish.

Add the milk and the butter in small pieces, then cover with a buttered paper. Place in the centre of a moderately hot oven (200°C., 400°F., Gas Mark 6) and bake