• 2 ripe tomatoes
  • 4 spring onions or scallions, finely chopped
  • 4 tbsp mayonnaise
  • 4 x 100g haddock fillets, skinned and boned
  • salt and freshly ground black pepper
  • buttered green beans and peas, to serve
  • 100g Kerrygold mild red cheddar


This is a really tasty way of serving fish and one that all of the family is sure to enjoy. Use what you have in the fridge so semi-sundried tomatoes would work instead of fresh and chives work well instead of the spring onions. Also feel free to substitute the haddock with cod, whiting or hake.
  1. Cut the tomatoes in half and remove the seeds, then finely dice the flesh and place in a bowl. Finely dice the Cheddar and add to the bowl with the spring onions or scallions, then just bind with the mayonnaise. Season to taste.
  2. Preheat the grill to high. Arrange the haddock fillets on a non-stick baking sheet and season lightly, then place under the grill for 4-6 minutes until almost tender. This will depend on the thickness of the fillet. Quickly spread the mayonnaise mixture on top and cook for another 2 minutes or until the cheese is bubbling and golden.
  3. To serve, arrange the cheesy-grilled haddock fillets on warmed plates with the buttered green beans and peas.

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