Smoked haddock gratin

Smoked haddock gratin

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(67 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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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
15th Jan, 2016
Really tasty recipe. Didn't have any cream so used marscapone. Also used a mix of fish, smoked coley, salmon and hake. Worked really well and will definitely make again.
28th May, 2015
Really tasty recipe. Next time I will cut the little tomatoes in half & place them skin side up in the dish so the flavour gets to the rest of the ingredients. Nice & Easy family comfort dish. Will make it again. Thank you.
Moira Gillies's picture
Moira Gillies
25th Jan, 2018
Great recipe for smoked haddock. I make it regularly. An easy family supper but it would stand up in any restaurant. I serve it over pasta - tagliatelle works very well.
6th Mar, 2015
Made this tonight. It was simple enough but nothing special. Rather salty. I prefer oaty prawn and fish gratins.
28th Jul, 2014
This recipe was very good, even the mother in law liked it and she is really hard to please, so did my husband and my kids, so its a winner for me, make sure you squeeze out all the water from the spinach though and I used leek instead of spring onion.
18th Jun, 2014
I halved the recipe for 2 of us but in retrospect I think keeping the topping ingredients the same as the recipe would have been better as not much sauce. Also I found it didn't bubble and become golden, but that might have been due to my old, slow oven! Still we both enjoyed it with green beans and new potatoes.


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