Hazelnut and herb crusted Haddock

Enjoy new healthy ways of enjoying our Irish caught natural haddock fillets with this tasty hazelnut and herb crust and a homemade hollandaise sauce by Claire Marie. Our Natural Haddock Fillets are made with 100% Irish Haddock, responsibly caught in Irish waters, verified by Verifact and produced in Ireland.
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2 Donegal Catch Haddock fillets
2 handful hazelnuts (whole or peeled)
3 sprigs of herbs (oregano and thyme in my case)
1 tbsp olive oil
Salt and pepper

For the optional hollandaise sauce:
2 egg yolks
1 tbsp water
120g butter in cubes
1 tbsp lemon juice


  1. Start by taking the haddock fillets out of the freezer.
  2. Prepare the crust by blending coarsely the hazelnuts and herbs with salt and pepper.
  3. Preheat the oven at 200C.
  4. On a medium heat, preheat an oven-proof pan with a tablespoon of oil.
  5. Once hot, place the fish in the pan and cover with a lid. Cook for 5 minutes.
  6. Sprinkle with the crust and bake uncovered for 5 to 8 minutes.
  7. Prepare the hollandaise sauce by whisking together the two egg yolks and one tablespoon of water.
  8. Place over a pan of water but watch out that it stays just warm not hot (around 60C). While whisking, add the butter one piece at a time and keep whisking to create a gentle emulsion.
  9. Off the heat, add the lemon juice and season to taste.
  10. Serve immediately with the haddock and a side of rice or fresh pasta.

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