Baked haddock & cabbage risotto

A must for fish lovers and a great meal-in-one – use whatever fish you have

  • Prep:5 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 469
  • fat 10g
  • saturates 4g
  • carbs 66g
  • sugars 7g
  • fibre 5g
  • protein 32g
  • salt 2.52g


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 300g risotto rice
  • 1l fish or vegetable stock
  • 280g wedge Savoy cabbages, thickly sliced
  • 400g skinless smoked haddock
  • 3 tbsp crème fraîche
  • 50g parmesan, freshly grated


Use other fish
You can replace the haddock with other meaty fish, such as cod from a sustainable source or salmon. For a special meal, add king prawns, mussels and scallops for the final 5 mins of cooking.


  1. Heat oven to 200C/fan 180C/gas 6. Heat oil in a 2-litre casserole dish, then soften the onion over a medium heat for about 5 mins. Tip in the rice and cook for 2 mins, stirring well. Pour in the stock, bring to the boil, then add the cabbage. Cover and bake for 20 mins.

  2. Remove the pan from the oven and give the rice a stir. Place the fish on top of the rice, replace the lid, then bake for 5 mins.

  3. Flake the fish into large chunks and stir into the rice with the crème fraîche and half the Parmesan. Season with freshly ground pepper, then sprinkle with the remaining parmesan to serve.

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