Smoked haddock gratin

Smoked haddock gratin

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(50 ratings)

Prep: 15 mins Cook: 30 mins


Serves 4
A rich and creamy fish pie that's packed with hidden vegetables like spinach and tomato - a family bake

Nutrition and extra info

Nutrition: per serving

  • kcal523
  • fat38.7g
  • saturates23.1g
  • carbs8.3g
  • sugars4g
  • fibre4.2g
  • protein35.5g
  • salt3.5g
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  • 500g leaf spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • butter, for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • about 500g (2 fillets) smoked haddock, skinned and cut into 4 portions
  • 12 cherry tomatoes

For the topping

  • 200ml double cream or crème fraîche
  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g cheddar cheese, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 2 spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small grating nutmeg



    One of the most useful of spices for both sweet and savoury

  • handful dried breadcrumbs


  1. Heat oven to 180C/160C fan/gas 4. Place the spinach in a large colander in a sink and carefully and slowly pour over a kettleful of hot water to wilt it. Cool again under the cold tap then squeeze out as much liquid from the spinach as possible. Butter a medium gratin dish. Roughly chop the spinach and scatter evenly over the base of the dish. Season the spinach lightly with salt and pepper and lay the haddock fillets, skinned side down on top. Nestle the tomatoes among the haddock fillets.

  2. Mix all the ingredients for the topping, except the breadcrumbs, in a small bowl and season with lots of pepper and a little salt. Dollop and spread the mixture over the fish and spinach. Scatter everything with the breadcrumbs and bake for 30 mins until bubbling and golden. If you like things really grilled finish for a few mins under a hot grill. Serve straight from the dish.

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Comments, questions and tips

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21st Jun, 2018
Oops forgot to rate
21st Jun, 2018
Just made it for the first time. Definitely a keeper. Just gorgeous and lovely flavours
15th Apr, 2017
Absolutely loved this dish. We served it with Jacket potatoes and was lovely. I cooked it with half amount as only 2 of us but did the sauce mix the same quantity for 4 people which I'm glad we did or else it wouldn't have much sauce. A new family favourite.
20th Jan, 2017
Love this recipe. It has become a weekly staple in our house! I use frozen smoked haddock instead of fresh, I just cook it and drain out the liquid before adding all the other ingredients. I have made this with kale rather than spinach and actually prefer the flavour of the kale. Although the kale needs to be cooked rather than just wilted. As my husband is coeliac I leave out the breadcrumbs and top it with crushed up crisps instead :) a really gorgeous pie that goes perfectly with mash!
31st Oct, 2016
This is an excellent tasty recipie that all the family enjoy. I adapted it slightly by using the half fat version of creme fraiche and adding about half as much again of plain yogurt as I felt the quantity of the sauce was a bit on the low side. In my opinion, this gave a better amount of sauce for everyone as we are a bit greedy.I have also adapted this by using a couple of baked (well, microwaved!) potatoes which I cut into thick slices and used to layer the bottom of the dish first before putting on the spinach and other ingredients as suggested. This works well to provide a bit more ballast for hungry people. I use a good mature cheddar. I agree with other comments made about the tomatoes, they punch above their weight in this dish. One other thing I did was to remove the skin from the haddock before cooking.
11th Sep, 2016
I'm cooking my late dinner right now with this recipe. It smells amazing and I'm sure it will taste the same ! I always use bbc website and I'm never disappointed! !!!!
15th Jul, 2016
This dish was absolutely delicious! I often use recipes from the internet but don't usually review them. However, I feel I have to reiterate other reviews and say how impressed I was with the ease of preparation and the final result, especially as my dish looked exactly the same as the picture, lol. Like a couple of other reviewers, I halved the tomatoes and my husband, who can take or leave tomatoes, commented on how they added to the overall taste. As fish lovers, we would have been more than happy to have been served this in a restaurant and I will certainly be making this again and again. Thank you.
8th Jun, 2016
Very tasty - however I would advise you not to add any salt. There's usually enough in the cheese and possibly the haddock.
Cookiecaron's picture
11th May, 2016
So tasty! Great comfort food. Will definitely make again. A very easy to make tasty dish.
29th Feb, 2016
Made this recipe tonight, everyone loved it! Delicious, will definitely make again :-D


deejayellie's picture
7th Feb, 2015
Can this dish be frozen?
goodfoodteam's picture
9th Feb, 2015
Hi deejayellie, thanks for your question. We haven't tested freezing this recipe and it's likely that freezing it could result in a grainy unpleasant texture when defrosted, so would advise not doing so. 
deejayellie's picture
19th Mar, 2015
Thank you. It's a super recipe! A firm family favourite in our house. :-)
31st Aug, 2014
If i make this using either natural yoghurt or half-fat creme fraiche instead of the double cream - will it still need the lemon juice? Thanks.
goodfoodteam's picture
11th Sep, 2014
Yes, still use the lemon juice as well.
20th Mar, 2016
I'm making this tonight and I'm adding crispy bacon crumb to my bread crumbs