Ingredients

The following ingredients have 4 Servings
  • 28 ozs Haddock (cut from the tail end)
  • 2 cups milk
  • 1 bay leaf
  • 0.25 cup butter
  • 3 Tbsps all-purpose flour
  • 0.667 cup cream
  • lemons (juiced)
  • 2 large Spinach (washed)
  • 1 cup fresh breadcrumbs
  • 0.5 cup Parmesan (grated)

Instruction

  • 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.