• For the tomato sauce:
  • 1½ onions, 1 finely chopped and ½ sliced
  • 3 tablespoons olive oil
  • 1 garlic clove, peeled and finely chopped
  • 1 teaspoon paprika
  • A pinch of chilli flakes
  • 2 x 390g cartons chopped tomatoes
  • 1 large pinch of caster sugar
  • For the fishcakes:
  • 400g peeled Maris Piper potatoes, diced
  • 450g smoked haddock fillet, skin left on
  • 568ml milk
  • 1 bay leaf
  • 30g butter
  • 1 egg, beaten
  • 140g Genius gluten-free bread (brown or white), whizzed into breadcrumbs
  • 4 tablespoons sunflower oil
  • ½ tablespoon fresh parsley, chopped, to serve


  1. 1

    To make the sauce: Place the finely chopped onion in a heavy bottomed pan with the olive oil and season with salt and pepper. Cover with a lid and fry gently over a low heat until softened and sweet.

  2. 2

    Add the garlic, paprika and chilli flakes and fry for a further 30 seconds, stirring constantly. Add the tomatoes and sugar and bring to a simmer, then simmer for 20 minutes.

  3. 3

    Liquidise until smooth. Pass the sauce through a sieve, back into the pan. Taste and add seasoning as necessary.

  4. 4

    To make the fishcakes: Simmer the potatoes in gently boiling water for 20 minutes or until tender (while the sauce is simmering).

  5. 5

    Place the smoked haddock skin side down in a frying pan. Pour the milk over the fillets. If the fillets are exposed, add some more milk or water to cover. Add the bay leaf, sliced onion and 4 turns of freshly ground black pepper.

  6. 6

    Bring the milk slowly to a simmer and gently poach the fish for 10 minutes or until the fish is just cooked through. Reserve the poaching milk. Mash the potatoes with 100ml of the poaching milk and butter.

  7. 7

    Separate the flakes of haddock from the skin and mix with the mashed potatoes and egg. The consistency should be soft but firm enough to hold its shape. Add one or two tablespoons of poaching milk if the mixture is too stiff. Taste and add more seasoning as necessary.

  8. 8

    Wet your hands to prevent the mixture sticking to them and shape the mixture into 8 round flat cakes no more than 2.5cm thick. Coat the fishcakes with Genius breadcrumbs then brush off any loose crumbs.

  9. 9

    Heat the oil in the frying pan over a moderate heat. When the oil is hot, place 4 fishcakes at a time into the pan and fry until golden brown on both sides. Remove from the the pan and keep warm in a low oven while the remaining cakes are fried.

  10. 10

    To serve: Bring the tomato sauce back to the boil. Flood the base of 4 warmed plates with sauce and place 2 fishcakes, just off centre, on each plate. Garnish with the chopped parsley.

  11. 11

    * Allergen information: Customers are advised to check allergen warnings on products at the time of purchase as allergen information on products is subject to change after publication of this recipe.

Nutritional Details

Each serving provides
  • Energy 1105kj 264kcal 13%
  • Fat 14.2g 20%
  • Saturates 2.2g 11%
  • Sugars 4.2g 5%
  • Salt 0.6g 10%

% of the Reference Intakes

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