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    Haddock and potato bake with poached eggs

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    Haddock and potato bake with poached eggs

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes

    Serves: 2


    350g red potatoes, unpeeled, cut into 2cm chunks
    ½ essential Waitrose lemon, cut into wedges
    2 tbsp essential Waitrose sunflower oil
    2 essential Waitrose leeks, trimmed and finely sliced
    handful flat leaf parsley, leaves chopped
    1 heaped tbsp capers
    240g smoked haddock fillets
    200ml fresh vegetable stock
    2 tbsp crème fraîche
    2 large eggs


    1. Heat the oven to 220˚C, gas mark 7. Put the potatoes and lemon wedges in a medium roasting tin. Toss with 1 tbsp oil, season, then roast at the top of the oven for 20 minutes.

    2. Toss the leeks with the remaining 1 tbsp oil. Turn the oven down to 200˚C, gas mark 6. Tumble the leeks, parsley and capers into the potatoes; aim to have most of the potatoes on top. Sit the haddock on the vegetables, pour in the stock, then dot the crème fraîche over everything. Bake for 10-12 minutes, until cooked through.

    3. Meanwhile, bring a pan of water to the boil, then lower the heat until it is no longer bubbling. One at a time, break the eggs into a cup, then slide them into the water. Poach for 3 minutes or until the whites are set. Serve the poached eggs on top of the fish, vegetables and sauce.

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    This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue


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