Yorkshire Recipes

Main Meals

Potato Sea Bake

Here’s an easy fish dish from ‘Mrs Appleby’, who, for a number of years, wrote a cooking column for the Dalesman and later brought the recipes together in a series of books on traditional regional cookery.


  • 1lb (450g/16 oz) potatoes
  • 4 oz (100g) mushrooms
  • 8 oz (225g) tomatoes, skinned and mashed
  • 1lb (450g/16 oz ) fresh filleted haddock, cod or other white fish
  • 1 oz (28g) butter
  • Seasoning and fresh parsley


  1. Skin the fish and then place it in a lightly greased pie dish. Cover and bake the fish in a moderate hot oven (around gas mark 4/5, 350F/180C) for about 20 minutes until cooked
  2. Meanwhile fry the mushrooms gently in the butter and boil the quartered potatoes in salted water until cooked (but not disintegrating)
  3. Drain the potatoes and cut them into thin slices (around quarter inch thick)
  4. Cover the cooked fish with the mushrooms, sliced potatoes, tomatoes, salt and pepper
  5. Return the dish to the oven and allow it to heat through. Garnish with parsley.

Source: Mrs Appleby,  ‘Traditional Yorkshire Recipes’ (1987). Dalesman books. ISBN 0852068964

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