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Fish, Classics and bistro fare

Potato-scaled haddock with salad

Potato-scaled haddock is a fish dish for 4 people, ready in 40 minutes, medium difficulty, for €3.10 per person. The haddock fillet is covered with thin potato slices arranged like fish scales, then brushed with melted butter. The key to success is drying the potato slices well and pressing them firmly onto the fish before baking.

A haddock fillet topped with thin, golden potato slices, crispy on top and tender underneath, served with a salad.

Potato-scaled haddock with salad
Total time
40 min
Difficulty
Medium
Cost per person
€3.10
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Under its golden, crispy potato layer, the haddock stays moist and flakes easily with a fork. The contrast between the crunchy top and the tender fish underneath is what gives this dish its character, and there's no sauce to make. Lemon and thyme quietly season the fish as it bakes, without overpowering its flavor.

This is a dish that looks impressive without being complicated, perfect for a Sunday dinner or a meal shared with guests. Kids generally love the crispy texture of the potatoes, and mild white fish tends to win over even picky eaters. Count on 40 minutes from start to finish, with most of the work happening before it goes in the oven.

The ingredients

4 people

Fish counter

  • Haddock fillet 700 g

Fruits and vegetables

  • Firm-fleshed potatoes 500 g
  • Lemon 1
  • Thyme 3 sprigs
  • Green salad 1

Dairy

  • Butter 60 g

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose, Mustard

The step by step recipe

  1. Peel the potatoes and slice them very thin.

    A mandoline gives you even slices that cook at the same rate.

  2. Melt the butter and dry the potato slices on a clean towel.

    Dry them well, the starch will make them stick to the fish.

  3. Place the haddock on a baking sheet, season with salt and pepper, add lemon and thyme, then cover with the potato slices like scales.

    Press the slices firmly against the fish so they hold in place.

  4. Brush generously with melted butter.

    Don't forget the edges.

  5. Bake at 200°C until the potatoes are golden, and serve with the salad dressed with mustard, vinegar, oil, salt, and pepper. 25 min

    The fish is done when it flakes easily, check from the side.

Our tips to get it right

  • Cut all the potato slices to the same thickness so they cook evenly and turn golden at the same time.
  • Choose a thick, evenly shaped haddock fillet so it cooks evenly under the potatoes.
  • Place the baking sheet in the middle of the oven so the top browns without the fish sticking underneath.

The variations

  • Swap the haddock for cod or hake, two firm white fish that work well with this cooking method.
  • For a fish free version, use a thick slice of squash or a firm tofu fillet instead, adjusting the baking time.
  • For kids, cut the fish into individual portions before covering with potatoes, they'll cook a bit faster.

What to serve it with

  • Dressed green salad
  • A glass of dry white wine
  • A few steamed vegetables

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days. Reheat in the oven rather than the microwave so the potatoes stay crispy. Freezing isn't recommended, the potatoes would lose their texture.

Questions about this dish

Can I prep this dish ahead of time?

You can peel and slice the potatoes a few hours ahead, keeping them in cold water so they don't darken. Assemble the dish just before baking so the potatoes turn out crispy.

What fish works well instead of haddock?

Cod, hake, or pollock all work well, as long as you pick a thick fillet. Avoid thin fillets, they'll cook faster than the potatoes.

Why aren't my potatoes getting crispy?

The slices need to be well dried before going on the fish, moisture stops them from browning. Brushing generously with melted butter, including the edges, also makes a big difference.

Do I need a mandoline to slice the potatoes?

It's not required, but a mandoline gives you thin, even slices that all cook at the same rate. With a knife, just take your time to keep the thickness consistent.

How long does it take to make a potato-scaled haddock with salad?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a potato-scaled haddock with salad?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a potato-scaled haddock with salad cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, mustard. Always check the labels of the products you buy.

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