Mary Berry Haddock With Tomato And Puy Lentils

This one-pan haddock recipe by Mary Berry is a perfect midweek meal—simple, flavourful, and hearty. The tender fish is gently steamed over a rich tomato and lentil base, infused with smoked paprika for a hint of warmth. Serve it with a fresh green salad for a light and satisfying dinner.

Ingredients Needed:

• 2 tbsp olive oil
• 1 onion, coarsely chopped
• 2 garlic cloves, chopped
• 150ml (5fl oz) vegetable stock
• 400g can chopped plum tomatoes
• 1 tbsp sun-dried tomato paste
• ½ tsp hot smoked paprika (pimentón picante)
• 400g can green Puy lentils, rinsed and drained
• Salt and freshly ground black pepper
• 4 pieces skinned haddock fillet, each about 125g (4½oz)
• Chopped fresh flat-leaf parsley, to garnish

How To Make Haddock with Tomato and Puy Lentils

1. Sauté the onions and garlic: Heat the olive oil in a large, deep frying pan with a lid. Add the onion and garlic and cook over medium-high heat for 6–8 minutes, stirring often, until browned. Turn up the heat slightly if needed.
2. Make the sauce: Pour in the vegetable stock and stir to loosen any bits stuck in the pan. Let it bubble briefly, then add the chopped tomatoes, sun-dried tomato paste, paprika, and lentils. Simmer for 8–10 minutes, stirring occasionally. Season with salt and black pepper.
3. Prepare the fish: Pat the haddock fillets dry with kitchen paper and season both sides with salt and pepper. Place them on top of the lentil mixture, pressing them lightly into the sauce without fully submerging them.
4. Cook the fish: Cover the pan with a lid and simmer gently over low heat for 8–10 minutes, until the fish is just cooked through and turns opaque. The sauce should be thick but spoonable—if needed, add a splash of hot water or stock to loosen it.
5. Serve and garnish: Transfer the fish and sauce to serving plates and sprinkle with chopped parsley. Serve immediately

Recipe Tips

• Browning the onions: Cook them well before adding liquid to bring out deep, rich flavour. Stir the stock thoroughly to incorporate any caramelised bits from the pan.
• Cooking the fish gently: Press the fillets lightly into the sauce and cover the pan to trap steam, keeping the fish moist. A gentle simmer ensures it doesn’t overcook.
• Adjusting the paprika: This recipe uses hot smoked paprika for a subtle warmth. If you prefer a smokier flavour, add a little more at the end after tasting.

How To Store & Reheat Leftovers

Storing in the fridge: Let the dish cool completely, then store in an airtight container for up to 2 days.

Freezing: The tomato and lentil base freezes well for up to 2 months, but the fish is best enjoyed fresh. If freezing, store the sauce separately and add freshly cooked haddock when reheating.

Reheating: Warm the lentil mixture in a pan over medium heat until heated through, adding a splash of water if needed. For best results, cook fresh haddock when serving.

Try More Haddock Recipes:

• Smoked Haddock Soup
• Haddock Fish Pie
• Macaroni Cheese With Smoked Haddock
• Smoked Haddock Risotto

Mary Berry Haddock With Tomato And Puy Lentils

Course: DinnerCuisine: Mediterranean-InspiredDifficulty: easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

350

kcal

This one-pan haddock recipe by Mary Berry is a perfect midweek meal—simple, flavourful, and hearty. The tender fish is gently steamed over a rich tomato and lentil base, infused with smoked paprika for a hint of warmth. Serve it with a fresh green salad for a light and satisfying dinner.

Ingredients

• 2 tbsp olive oil

• 1 onion, coarsely chopped

• 2 garlic cloves, chopped

• 150ml (5fl oz) vegetable stock

• 400g can chopped plum tomatoes

• 1 tbsp sun-dried tomato paste

• ½ tsp hot smoked paprika (pimentón picante)

• 400g can green Puy lentils, rinsed and drained

• Salt and freshly ground black pepper

• 4 pieces skinned haddock fillet, each about 125g (4½oz)

• Chopped fresh flat-leaf parsley, to garnish

Directions

• Sauté the onions and garlic: Heat the olive oil in a large, deep frying pan with a lid. Add the onion and garlic and cook over medium-high heat for 6–8 minutes, stirring often, until browned. Turn up the heat slightly if needed.
• Make the sauce: Pour in the vegetable stock and stir to loosen any bits stuck in the pan. Let it bubble briefly, then add the chopped tomatoes, sun-dried tomato paste, paprika, and lentils. Simmer for 8–10 minutes, stirring occasionally. Season with salt and black pepper.
• Prepare the fish: Pat the haddock fillets dry with kitchen paper and season both sides with salt and pepper. Place them on top of the lentil mixture, pressing them lightly into the sauce without fully submerging them.
• Cook the fish: Cover the pan with a lid and simmer gently over low heat for 8–10 minutes, until the fish is just cooked through and turns opaque. The sauce should be thick but spoonable—if needed, add a splash of hot water or stock to loosen it.
• Serve and garnish: Transfer the fish and sauce to serving plates and sprinkle with chopped parsley. Serve immediately

Notes

• Browning the onions: Cook them well before adding liquid to bring out deep, rich flavour. Stir the stock thoroughly to incorporate any caramelised bits from the pan.
• Cooking the fish gently: Press the fillets lightly into the sauce and cover the pan to trap steam, keeping the fish moist. A gentle simmer ensures it doesn’t overcook.
• Adjusting the paprika: This recipe uses hot smoked paprika for a subtle warmth. If you prefer a smokier flavour, add a little more at the end after tasting.