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Haddock and Spinach Bake

Recipe author: EAT SMARTER
Haddock and Spinach Bake
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732
calories
Calories
40 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
28 ounces
Haddock (cut from the tail end)
2 cups
1
¼ cup
3 tablespoons
cup
lemons (juiced)
2
large Spinach (washed)
1 cup
½ cup
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Preparation steps

Step 1/7
Heat the oven to 180ºC (160ºC fan) 350ºF, gas 4.
Step 2/7
Place the fish in a wide pan with the milk and bay leaf, bring to a boil and simmer gently for 5 minutes. Strain through a colander, reserving the milk, and set the fish aside. Discard the bay leaf.
Step 3/7
Melt the butter in a saucepan and add the flour. Cook gently, stirring all the time, for 1 minute then gradually add the milk and bring to a boil.
Step 4/7
Add the cream, season with salt and pepper and simmer gently for about 10 minutes then stir in the lemon juice.
Step 5/7
Place the fish in an ovenproof dish and pour over most of the sauce, reserving about 250 ml.
Step 6/7
Place the spinach on top, pour over the remaining sauce and scatter over the breadcrumbs and parmesan cheese.
Step 7/7
Bake in the oven for about 15 minutes.