The Sea And Me

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 Keeping My Mind. I’ve been out at sea for the past 15 years now; it’s all I do. I wait for the tide to rise high enough to get the boat out of the Scottish harbour, travel five miles out into the North Sea (the most treacherous sea in the world), and then drop my anchor and grab about three hours of sleep. Of course, I check the weather beforehand, and as much as I try to be careful, the weather can change on a whim. I wish I didn’t have to sleep, but everyone knows that’s impossible. It can be even more dangerous when you’re asleep, not just because the weather can change suddenly, but also because fishing trawlers have a nasty habit of catching fire. There’s a mountain of electrical cabling mixed with a fuel tank containing 2000 litres of diesel, plus other hazards that I won’t bore you with being on board. This is a video I took not long ago, it was of a trawler on fire close to me. So yes, it is the most dangerous job in the world, just one wrong step and it's game over! Yet,...
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Cheesy Jalapeño, Crusted Haddock with Warm Tomato Sauce - North Sea Recipe

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Crispy, melty, gently spicy, a comfort food twist on flaky haddock

This recipe turns simple ingredients into something seriously satisfying. Mild, flaky haddock is coated in a crisp flour and egg crust, smothered in melted cheese and punchy jalapeños, then served with a rich, warm tomato sauce.

It’s part fish supper, part comfort bake, and absolutely delicious.


Buy Fresh Haddock From Our Boat



✅ Why You’ll Love This Recipe

  • Uses everyday ingredients

  • Crispy outside, flaky inside

  • Cheesy with just the right kick of heat

  • Ready in under 30 minutes

  • Perfect for a cosy midweek dinner

🛒 Ingredients (Serves 2)

  • 2 haddock fillets

  • Salt and black pepper

  • 3 tbsp plain flour

  • 1 egg, beaten

  • 80g grated cheese (cheddar works brilliantly)

  • 1–2 tbsp jalapeños, finely chopped (to taste)

  • 200ml tomato sauce (passata or smooth pasta sauce)

  • Oil or butter, for cooking

🔪 Step-by-Step Instructions

1️⃣ Prepare the coating

  • In one bowl, place the flour.

  • In a second bowl, beat the egg.

  • In a third bowl, mix the grated cheese with the chopped jalapeños.

2️⃣ Coat the haddock

  1. Pat the haddock dry and season both sides with salt and pepper.

  2. Dust lightly in flour, shaking off excess.

  3. Dip into the beaten egg.

  4. Press firmly into the cheese and jalapeño mixture until well coated.

3️⃣ Cook the fish

Pan-fry method (crispiest):

  • Heat a little oil or butter in a frying pan over medium heat.

  • Cook the haddock for 3–4 minutes per side until golden, crisp and cooked through.

Oven-bake method:

  • Preheat oven to 200°C (180°C fan).

  • Place coated fish on a lined tray, drizzle lightly with oil.

  • Bake for 15–18 minutes until bubbling and golden.

4️⃣ Warm the tomato sauce

While the fish cooks, gently heat the tomato sauce in a small saucepan.
Season lightly with salt and pepper if needed.

5️⃣ Serve

  • Spoon warm tomato sauce onto plates.

  • Place the cheesy haddock on top.

  • Finish with a pinch of black pepper and extra jalapeños if you like heat.

🍽️ What to Serve It With

  • Crispy oven chips or wedges

  • Buttered green beans

  • Simple salad with lemon dressing

  • Garlic bread to mop up the sauce

⭐ Chef’s Notes

  • Cheddar, Red Leicester or a mild mozzarella-cheddar mix all work well.

  • For extra crunch, mix a spoon of flour into the cheese before coating.

  • Jalapeños can be swapped for roasted peppers if you want it mild.

  • Leftovers are great sliced in a wrap the next day.

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