A fresh fish recipe that is packed full of goodness, taste and flare. Easy to make, and even easier to eat!


  • 4 (170g each) portions skinned haddock
  • 2 tblsp olive oil
  • 2 garlic cloves (chopped)
  • 450 g baby potatoes (sliced)
  • 1 l cider
  • pinch of paprika
  • a little salt and pepper
  • rocket, to garnish
  • watercress, to garnish


  1. Heat the olive oil in a large deep heavy based saucepan and fry the garlic and potatoes until browned.
  2. Add the cider to the pan and simmer gently until the potatoes are almost cooked through.
  3. Place the haddock on top of the potatoes in the pan and sprinkle generously with paprika and season to taste.
  4. Cover and continue to cook for five to seven minutes.
  5. Divide the potatoes between four serving bowls and top with the fish, rocket and cress salad.

Recipe inspired by Bartra Seafood Restaurant, Lahinch, Co Clare.