Skip to the content

Serves 4-6 people
Takes 45 minutes

About the dish

Whiting has a similar flavour to cod and is often described as sweet or delicate. The flesh is firm and light but it can turn to mush if cooked too slowly. It's simple to prepare and great to use in fish pies, fishcakes and fish fingers.

Download this Recipe


340g whiting - skinned, boned and cubed

340g smoked haddock - skinned, boned and cubed



900g mashing potatoes

Grated cheese for topping


  1. Pre-heat oven to 180C/gas mark 4.
  2. Put potatoes on to boil.
  3. Butter a lasagne dish.
  4. Place the whiting with a small amount of milk in a saucepan and cook for 6 minutes. Drain and place in the lasagne dish.
  5. Repeat with the smoked haddock.
  6. When the potatoes are cooked, mash them with a little of the milk and butter (to taste). Season well with salt and pepper.
  7. Cover the fish with the mash. Spread grated cheese on top (to taste).
  8. Place in oven until golden brown.
  9. Serve up with vegetables of your choice and some parsley or cheese sauce (great versions can be found in most fishmongers and supermarkets or can be made at home.

Make Fish Your Fish

View our Catch Calendar, how and where to buy fresh fish & seafood, more recipes and learn about our fishing heritage.

Share this page
Facebook Twitter