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Pesto Baked Haddock

with Bacon, Potato and Courgette Hash
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
412 kcal
Protein
: 
21.2g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

unit(s)

Skin on Smoked Haddock

4 rasher(s)

British Streaky Bacon

2 unit(s)

Haddock Fillet

60 grams

Red Pesto

1 unit(s)

Courgette

(May contain traces of: Celery)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

unit(s)

Smoked Haddock

450 grams

Potatoes

Energy (kJ)1724 kJ
Energy (kcal)412 kcal
Fat16.6 g
of which saturates7.9 g
Carbohydrate47.8 g
of which sugars5.2 g
Dietary Fibre5.8 g
Protein21.2 g
Salt1.3 g
Potassium996.8 mg
Calcium48.8 mg
Iron1.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200 degrees. Chop the potatoes into 2cm chunks. Cut the bacon rashers into ½cm thick pieces. Pop the potatoes onto a baking tray. Drizzle on a glug of oil and season with salt and black pepper. Toss and roast on the top shelf of your oven until golden, 25-30 mins. Turn after 15 mins and add the bacon pieces before returning to the oven for the last 10-15 mins.

2

Heat a frying pan over high heat. Trim the top and bottom from the courgette then cut into 1 cm thick rounds. Add the courgettes to your frying pan in one layer and cook until charred on both sides. This should take 3-4 mins on each side. When the courgettes are charred, transfer to a plate. Tip: Don't worry about them going cold we will grill them later.

3

Pop the haddock fillets, skin side down onto a baking tray lined with parchment paper. Smear the pesto on the flesh side of the haddock. Bake the haddock for the last 10 mins of the potato cooking time. Tip: The haddock is cooked when the centre is opaque.

4

When the potatoes and fish are cooked, remove both trays from the oven and switch to grill, high. Pop the courgettes on top of the potatoes and sprinkle on the hard Italian cheese. Grill until the cheese is bubbling and golden, 3 mins.

5

Whilst the courgettes and potatoes are finishing off, carefully transfer the haddock fillets to your plates. Serve the potato, courgette and bacon hash alongside. Enjoy!

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