Fish is always good for you no matter how it is cooked or eaten. Through the centuries man has realized the benefits of "The food of the gods" for it's oils and high protein. Here we have a traditional British breakfast dish made popular in the early 1800s. - By Munch (Recipe Submitter)





How To Make Traditional British Poached Haddock

Pour a little milk in a shallow pasta bowl and place the fish in it. Add the rest of the milk over the fish with the butter on top and cover with pierced cling - film. Microwave on full for 3 minutes and let stand for 1 min and then microwave further for 1 min. Take off the film being careful of the steam and add the pepper and parsley. That's it!

Serving Suggestion: Serve with 1 or 2 poached eggs on top and have bread on the side for dipping into the "liquor" and egg yolk. Now, you're eating well!

Tip: Ask your local fishmonger for the best cuts of haddock.


Traditional British breakfast dish that's best served on cold, rainy, winter mornings while drinking a good cup of Rosie Lee tea.

Mr Breakfast would like to thank munch for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From Ron15

Why not cling film? What I don't understand is 'best cuts' - what on earth is that? (lol) Just buy a couple of fillets. Maybe it's lucky where I stay, but our fish is cheap.

Comment submitted: 5/23/2016 (#19943)



From foodlover11

Rating (out of 5):

It's not a good idea to use cling wrap over food when microwaving. Use a microwaveable lid instead or use a steamer and steam over hot water, or simply poach in a pan.

Comment submitted: 4/13/2016 (#19871)

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