Finnan Haddie or Smoked Haddock is easily found in the UK – at the market fresh from the coast is how my mother buys it in her town. Fishmongers will also have it. Try to buy it undyed if possible. If you want to buy it in the US, Stonington Seafoods (https://www.stoningtonseafood.com/) sell it, will ship it and they make their own. It is deservedly renowned. This recipe is one of my favorite fish recipes ever and has two ingredients – anyone can make it.
P. S. Price comparison in the UK and US is virtually the same – it is more expensive than, say, regular haddock
A dry pint is a confusing term (and I really must find out the weight). Basically it is the amount of baby tomatoes in one of those square plastic containers they come in at the supermarket. It’s a bit like saying a punnet of strawberries.
Pre-heat oven to 350 degrees F.
3 – 4 tbsp. olive oil
1 dry pint of baby tomatoes – cut in half
6 – 8 oz. smoked haddock per person
Toss the tomatoes in 1 tbsp. oil before laying half of them on a baking tray brushed with a little oil.
Lay the fish on top and brush with some more oil.
Place the rest of the tomatoes on top of the fish and drizzle over another tbsp. oil or even a little more.
Cook in the oven for 20 – 25 minutes at 350 degrees F.