Creamy Haddock and Spinach Bake

Creamy Haddock and Spinach Bake

4.5 (2) | Rate this recipe
Close

Select Below to Add Your Rating

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

Ingredients

  • 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

Method

  • 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.
close