Breaded Haddock with corn and tomato slaw

Enjoy our Irish caught Breaded Haddock in this simple corn and tomato slaw. Perfect as a light summer lunch or dinner option and ready in less than 30 minutes.
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2 Donegal Catch breaded haddock fillets

100 grams tinned sweetcorn

75 grams cherry tomatoes

¼ head of white cabbage, thinly shredded

½ red onion, thinly sliced

75 grams Greek yoghurt

½ garlic clove, finely grated

3 tbsps. mayonnaise

Handful of chives, finely chopped

Handful of rocket leaves, to serve

Sea salt

Freshly ground black pepper


  1. Preheat oven to 200 C / 180 C fan.
  2. Place the Donegal Catch fish fillets on a tray and place into the oven for 20 - 25 minutes or until cooked through and hot throughout.
  3. Whilst the fish cooks make the slaw. Add the sweetcorn, cherry tomatoes, white cabbage, red onion, Greek yoghurt, grated garlic and mayonnaise to a bowl and stir to combine. Add the chives and season with salt and pepper then stir again and set aside.
  4. When the fish is cooked, serve alongside the slaw and some rocket leaves.

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