for 4 servings
- 28 ounces
Haddock (cut from the tail end)
- 2 cups
- ¼ cup
- 3 tablespoons
- ⅔ cup
- lemons (juiced)
large Spinach (washed)
- 1 cup
- ½ cup
Parmesan cheese (grated)
Heat the oven to 180ºC (160ºC fan) 350ºF, gas 4.
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.
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.
Add the cream, season with salt and pepper and simmer gently for about 10 minutes then stir in the lemon juice.
Place the fish in an ovenproof dish and pour over most of the sauce, reserving about 250 ml.
Place the spinach on top, pour over the remaining sauce and scatter over the breadcrumbs and parmesan cheese.
Bake in the oven for about 15 minutes.