Mary Berry Haddock With Tomato And Puy Lentils

This one nearly didn’t happen. I had haddock in the fridge, and a vague plan to bake it with breadcrumbs. But it was cold, I was tired, and the idea of washing three pans made me want to lie down. Then I remembered this recipe—one pan, no faff, and proper flavour.

The first time, I didn’t rinse the lentils properly. Rookie error. They added this odd tinny note that threw the whole thing off. Lesson learned: rinse them like you mean it. Once I sorted that, this became a weekday favourite—simple, smoky, and surprisingly hearty.

Let me walk you through how I fixed it, and why it’s now in my regular dinner rotation.

Why This One Works So Well

The real genius here is steaming the fish on top of the sauce. It’s not submerged or fried—it just gently cooks from the heat below and the steam above. No dryness, no fuss. The sauce itself is deeply savoury, thanks to the browned onions, sun-dried tomato paste, and smoked paprika.

And the lentils? They give it that rib-sticking comfort without being heavy. It’s warming but still light—perfect for those nights when you want something that feels good without needing a nap after.

INGREDIENTS + WHY THEY MATTER

• Olive oil – Just enough to brown the aromatics. Don’t skip it—you need it for depth.
• Onion and garlic – Build the base of the sauce. Browning them makes all the difference.
• Vegetable stock – Loosens the fond (those brown bits) and helps flavour the lentils.
• Chopped tomatoes – Go for plum tomatoes for a richer taste.
• Sun-dried tomato paste – Adds deep, umami richness. Way more flavour than plain purée.
• Hot smoked paprika – The warmth and smokiness lift the whole dish. Not fiery, just deep.
• Canned green Puy lentils – Earthy and hearty. Make sure to rinse them well to avoid metallic notes.
• Haddock fillets – Mild, flaky, and perfect for steaming. Skinless is best here.
• Flat-leaf parsley – Not just garnish. It gives a fresh finish and lifts the richness.

Making It Yours (Without Ruining It)

• No haddock? Cod or pollock work just as well. You want something mild and firm.
• No smoked paprika? Use sweet paprika and a pinch of chipotle flakes.
• No tomato paste? You can use a teaspoon of harissa paste for a twist—but it’ll add spice.
• Lentil swap? Brown or green lentils work if pre-cooked. Avoid red—they’ll turn to mush.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Fish overcooked	Simmered too hard or too long	Keep the heat low and check at 8 minutes
Sauce too thick	Simmered uncovered too long	Add a splash of hot water or extra stock
Lentils tasted metallic	Didn’t rinse the canned lentils	Rinse well under cold water
Fish stuck to pan	Didn’t add enough sauce underneath	Gently nestle fish into lentils before covering

How to Make Mary Berry’s Haddock with Tomato and Puy Lentils

1. Sauté the base – Heat olive oil in a wide, lidded pan. Fry onion and garlic for 6–8 minutes until golden and soft.
2. Build the sauce – Pour in the stock and scrape the pan. Add tomatoes, sun-dried tomato paste, paprika, and lentils. Simmer for 8–10 minutes until thick and saucy.
3. Prep the fish – Pat haddock dry, season well, and gently place on top of the lentils. Press lightly to nestle, but don’t fully submerge.
4. Steam the fish – Cover the pan and simmer gently for 8–10 minutes, until the fish is opaque and flakes easily.
5. Finish and serve – Spoon onto warm plates, sprinkle with chopped parsley, and serve immediately.

Tips From My Kitchen

• I warm my plates for this one—it keeps the fish and lentils piping hot to the last bite.
• If the sauce’s too thick after adding the fish, I splash in a bit of boiling water around the edges.
• I always check the fish after 8 minutes—better to rest it than risk it going dry.
• Leftover lentils make an amazing next-day lunch with a poached egg on top.

Storage and Serving

• Fridge: Keeps 2 days in an airtight container. Store fish and lentils together or separately.
• Freezer: Only freeze the lentil base. Cook fresh fish when ready to serve.
• Reheat: Warm the lentils in a pan with a splash of water. Best to cook new fish each time.

FREQUENTLY ASKED QUESTIONS

Can I use frozen fish?
Yes—just defrost completely and pat dry before adding to the pan.

Can I double the lentils and skip the fish?
You can, and it makes a great vegetarian main. Add some roasted red pepper or spinach for interest.

What’s the best kind of lentils for this?
Canned green Puy lentils hold their shape and don’t go mushy. Don’t use red or yellow lentils—they break down too much.

Is this spicy?
Not really. The paprika adds warmth, not heat. You can adjust the amount or use sweet paprika if preferred.

Can I make it ahead?
You can make the lentil base ahead, but cook the fish fresh so it stays tender.

Try More Recipes:

• Mary Berry Smoked Salmon And Haddock Kedgeree​
• Mary Berry Smoked Haddock Soup
• Mary Berry Haddock Fish Pie
• Mary Berry Macaroni Cheese With Smoked Haddock Recipe
• Mary Berry Smoked Haddock Risotto