Smoked Haddock with Sweetcorn Hash

On 23rd July 2015, This was Dinner

Well I nearly wrote 23rd December then, I know the weather is bloody rubbish but I don’t think it’s that bad.

I was going to be lazy with this and just serve the corn cobs at the side but Mr S convinced me otherwise and I’m glad he did.


  • Halve some baby new potatoes
  • Slice a red onion
  • Finely chop a garlic clove
  • Slice some spring onions
  • Chop some parsley
  • Preheat the oven to 180ºc (fan)
  • Get corn on the cob, paprika, oil & seasoning ready


Boil the potatoes for five minutes then drain and set aside.

Get a griddle pan up high and add the corn cobs. You want them to char so turn regularly. Once charred all over, strip the kernels.

Pop the haddock in a roasting dish, drizzle with a little oil and cook for around 15 minutes.

Heat some oil in a pan and cook the red onion and garlic until softened.

Add the potatoes and paprika, stir well then let the potatoes cook, stirring only occasionally.

Add the corn and spring onions to warm through.

Serve with the fish on top of the hash with a knob of butter and a sprinkle of parsley.

TWD_2307_Smoked_HashThis recipe can be found on the Cook M & S app.


2 thoughts on “Smoked Haddock with Sweetcorn Hash

Any thoughts?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s