Creamy Haddock and Spinach Bake

Creamy Haddock and Spinach Bake

0 (0) | Be the first to rate

Select Below to Add Your Rating

The decadent garlic and cashew nut topping combines with the smoky flavour of haddock turning this fish dish into a gastronomic feast

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time60 minutes


  • 1 Box smoked haddock fillets
  • 375 Millilitre Milk
  • 250 Gram Baby spinach leaves, roughly chopped
  • 100 Gram cheddar cheese, grated
  • Salt and pepper to taste
  • 150 Gram Breadcrumbs
  • 50 Gram Roasted cashew nuts, roughly chopped
  • 2.5 Millilitre Robertsons Garlic and 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 Knorr Fresh Ideas packet contents 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 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? for 20 mins or until the topping is golden brown.
  • Serve with a fresh salad.