Baked Haddock with Cheese

My neighbor brought me fresh haddock one rainy Tuesday, and I had no plan except a hunk of cheddar in the fridge. I baked the fillets under a blanket of cheese sauce and breadcrumbs, and the smell alone brought my partner into the kitchen before I even plated it. It was one of those accidental wins that became a regular request.

I served this to my parents on a Sunday evening, and my dad, who usually drowns fish in malt vinegar, ate every bite without reaching for the bottle. My mum asked if I'd used cream, convinced the sauce was more complicated than it was. I just smiled and let her think I'd gone fancy.

Ingredients

• Haddock fillets: Choose fillets that are firm and smell like the ocean, not fishy or sour, and pat them dry before seasoning so the lemon juice sticks.
• Lemon juice: Freshly squeezed is best because it brightens the fish without overpowering it, and a little goes a long way.
• Sharp cheddar cheese: Grate it yourself from a block for a smoother melt and bolder flavor than pre-shredded cheese, which often contains anti-caking agents.
• Whole milk: The fat content makes the sauce velvety, but if you only have semi-skimmed, it will still work with a bit more stirring.
• Dijon mustard: Just a touch deepens the cheese flavor and cuts through the richness without tasting mustardy.
• Ground nutmeg: A tiny pinch adds warmth and complexity, but too much will taste medicinal, so measure carefully.
• Breadcrumbs: Fresh or panko both crisp up beautifully, and tossing them in melted butter before sprinkling ensures even browning.
• Parmesan cheese: The salty, nutty notes amplify the topping and help it turn golden in the oven.

Instructions

Prep the dish and fish:

Preheat your oven to 400°F and grease a baking dish lightly with butter or oil. Lay the haddock fillets flat, drizzle with lemon juice, and season with salt and pepper so every piece gets a little zing.

Make the roux:

Melt the butter in a saucepan over medium heat, then stir in the flour and cook for a full minute, whisking constantly so it smells nutty but doesn't brown. This step builds the foundation for a smooth sauce.

Build the sauce:

Slowly pour in the milk while whisking to keep lumps from forming, then stir steadily until the mixture thickens enough to coat the back of a spoon. Remove from heat and add the cheddar, mustard, white pepper, nutmeg, and a pinch of salt, stirring until the cheese melts into a glossy pool.

Assemble the dish:

Pour the cheese sauce over the fillets, making sure each piece is covered. Mix the breadcrumbs, melted butter, and Parmesan in a small bowl, then scatter the mixture evenly over the sauce.

Bake until golden:

Slide the dish into the oven and bake for 20 to 25 minutes, watching for the fish to flake easily and the topping to turn a deep golden brown. If you like, sprinkle fresh parsley over the top before serving.

Save

The first time I made this, I forgot to grease the dish and spent ten minutes scraping burnt cheese off the edges. Now I butter it generously, and the whole thing lifts out clean, leaving me with more time to enjoy the meal and less time at the sink.

Choosing Your Fish

Haddock is mild and holds its shape beautifully, but cod or pollock work just as well if you have them on hand. I once used a mix of leftover fillets from the freezer, and the different textures made each bite interesting. Just make sure whatever you choose is skinless and boneless, or you will be picking at it later.

Tweaking the Sauce

A pinch of cayenne pepper lifts the sauce with a subtle heat that my partner loves, though I skip it when cooking for my mum. Sometimes I stir in a spoonful of cream cheese for extra tang and body, which makes the sauce cling even more. Play with it until it tastes right to you.

Serving Suggestions

I like to serve this with boiled new potatoes and steamed green beans, letting the vegetables soak up any extra sauce on the plate. A crisp green salad with a lemony vinaigrette cuts through the richness and keeps the meal from feeling too heavy.

• Roasted asparagus or tenderstem broccoli also pair beautifully with the cheesy topping.
• If you have leftover sauce, toss it with pasta the next day for an easy lunch.
• A glass of chilled white wine, like a Sauvignon Blanc, complements the dish without competing with the flavors.

Save

This dish has become my go-to for easy weeknight dinners and last-minute guests, because it looks impressive but never stresses me out. I hope it brings the same warmth to your table that it has to mine.

Questions & Answers

→ What type of fish is best for this dish?

Haddock fillets, skinless and boneless, are ideal for their mild flavor and flaky texture, but cod or pollock can also be used as substitutes.

→ How do you make the cheese sauce smooth?

Gradually whisk milk into melted butter and flour, cooking until thickened before stirring in grated cheddar and seasonings to ensure a creamy consistency without lumps.

→ Can the topping be varied?

Yes, the topping combines breadcrumbs, melted butter, and Parmesan but can be enhanced with chopped fresh herbs like parsley for extra flavor and color.

→ What are good side dishes to serve with this?

Steamed green beans, crisp salad, or boiled potatoes complement the baked haddock and help balance the richness of the cheese sauce.

→ How do I know when the fish is cooked?

The fish is done when it flakes easily with a fork and the breadcrumb topping is golden brown, typically after 20–25 minutes baking at 400°F (200°C).

→ Can I add extra seasoning to the sauce?

Yes, a pinch of cayenne pepper adds a gentle heat that enhances the cheesy sauce without overpowering the delicate haddock flavor.