Recipe of the Week: Smoked Haddock Baked with Rosemary and Chickpeas

  06 Dec '23   |  Posted by: Birlinn

This delicious recipe from Ghillie Basan’s new book Seafood Journey is perfect as a winter warmer. This book includes almost a hundred recipes taking inspiration from Scotland’s rich seafood culture, from traditional favourites to more adventurous dishes. It is a wonderful celebration of Scotland’s culinary association with the sea, and with beautiful photography throughout, it would make a gorgeous gift!

Smoked Haddock Baked with Rosemary and Chickpeas

Back in the 1990s when I wrote the food pages for the Sunday Herald, I created this recipe for an article on smoked haddock. It has been a go-to in our house over the years as it is so easy, can be prepared ahead of time and popped in the oven last minute, and if you have good smoky haddock it is very tasty.

Serves 4
2 tbsp olive oil
2 onions, halved and sliced
2–3 garlic cloves, finely chopped
4–6 rosemary sprigs, finely chopped
2 × 400g tins chickpeas, rinsed and drained
2 × 400g tins chopped tomatoes, drained of juice
1 tsp sugar, or honey sea salt and freshly ground
4 smoked haddock fillets, cut into bite-sized chunks
150g Parmesan, finely grated
250ml double cream

Preheat the oven to 200°C (fan 180°C), 400°F, gas mark 6.

Heat the olive oil in a pan and stir in the onions and garlic until they begin to colour. Toss in the rosemary and chickpeas, coating them in the onions, then stir in the tomatoes with the sugar and cook gently for 10 minutes. Season well with salt and pepper and tip the mixture into an ovenproof dish.

Gently fold in the smoked haddock pieces with some of the Parmesan.

Pour the cream over the top and finish with a good covering of Parmesan. Pop the dish in the oven for 25–30 minutes, until lightly browned on top.

Serve hot with a green salad and chunks of bread to mop up the smoky, creamy sauce.

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