Creamy Haddock and Spinach Bake

Creamy Haddock and Spinach Bake

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The decadent garlic and cashew nut topping combined with the smoky flavour of haddock will add variety to your fish recipes.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time60 minutes


  • 1 Box smoked haddock fillets
  • 375 ml Milk
  • 250 g Baby spinach leaves, roughly chopped
  • 100 g cheddar cheese, grated
  • Salt and pepper to taste
  • 150 g Breadcrumbs
  • 50 g Roasted cashew nuts, roughly chopped
  • 2.5 ml Robertsons Rustic Garlic & Herb Seasoning
  • 1 KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce


  • Poach fish in milk for 15 minutes until cooked.
  • Remove the fish from liquid and flake fish, reserving the milk for the sauce.
  • Place fish in a baking dish.
  • Add the spinach to the milk and stir.
  • Add the contents of the sachet of KNORR Chicken & Mushroom Pan to the milk and spinach and cook until the sauce thickens, stirring continuously, adding more milk if it gets too thick.
  • Stir in cheese until it melts and season with salt and pepper.
  • Pour sauce over fish.
  • Place the breadcrumbs, cashew nuts, Robertsons Rustic Garlic & Herb Seasoning in a food processor and process until crumbs form.
  • Sprinkle over the top of the fish and bake in the oven at 180 C for 20 mins or until the topping is golden brown.
  • Serve with a fresh salad.