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Haddock and Spinach Bake

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Haddock and Spinach Bake
732
calories
Calories
0
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easy
Difficulty
40 min.
Preparation
Nutritions
Fat37.86 g
Saturated Fat Acids22.24 g
Protein60.28 g
Roughage4.04 g
Sugar added0 g
Calorie732
1 serving contains
Calories732
Protein/g60.28
Fat/g37.86
Saturated fatty acids/g22.24
Carbohydrates/g38.51
Added sugar/g0
Roughage/g4.04
Cholesterol/mg231
Vitamin A/mg2,004.2
Vitamin D/μg3.51
Vitamin E/mg5.4
Vitamin B₁/mg0.56
Vitamin B₂/mg0.95
Niacin/mg23.94
Vitamin B₆/mg1.09
Folate/μg404.58
Pantothenic acid/mg2.01
Biotin/μg3.38
Vitamin B₁₂/μg5.17
Vitamin C/mg48.57
Potassium/mg1,930.33
Calcium/mg636.21
Magnesium/mg221.89
Iron/mg7.46
Iodine/μg37.46
Zinc/mg3.18

Recipe author: EAT SMARTER
Ingredients
Preparation

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.

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