Wild Haddock Fillet

Wild fillet, from fish caught in the Atlantic, North-East

Haddock is one of the most popular fish used in British fish and chips. Fresh haddock has clean, white flesh and can be cooked in the same ways as cod.

You can choose the preparation (with skin or skinless) in the menu.

We will start with a whole fish weighing around 500g. 

1 portion of 350g is enough for a meal for 2 people.

Product Features: fillet

Size: 350g

Storage:  Keep refrigerated at 0° to 4° and consume within 3 days after opening the sealed pack. Consume before the sell-by date.

Origin: France

French Name: Filet de Haddock (Melanogrammus aeglefinus)

Packing: iced box

Origin: France

French Name: Eglefin / Anon (Melanogrammus aeglefinus)


299.00 $


                                                               Bacon & Tomato-Topped Haddock

Time: 35 mins

Serve: 5 ppl

                                                             6 bacon strips, chopped                                                 1 medium onion, thinly sliced

                                                             1 garlic clove, minced                                                     1 cup panko bread crumbs

                                                             2 plum tomatoes, chopped                                            1/4 cup minced fresh parsley

                                                             2 tablespoons olive oil                                                    1 tablespoon butter, melted5 haddock fillets (6 ounces each)

                                                             2 tablespoons lemon juice                                             1/4 teaspoon salt


1. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add onion and garlic; cook until golden brown, stirring occasionally, 10-15 minutes.

2. Remove from heat; stir in bread crumbs, tomatoes, and parsley. Set aside.

3. Preheat oven to 400°. Spread oil and butter in an ungreased 15x10x1-in. baking pan. Place fillets in pan. Drizzle with lemon juice and sprinkle with salt. Top with breadcrumb mixture.

4. Bake, uncovered, for 10-15 minutes or until fish flakes easily with a fork.