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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1st Apr, 2014
Made this last night... I would never have thought of putting these ingredients together, but my husband and my picky 3 year old loved it. (I used smoked river cobbler and natural yoghurt, by the way.) A really simple, family meal that will become a regular, I'm sure!
deejayellie's picture
14th Mar, 2014
Fab recipe - loved it!
13th Mar, 2014
Really tasty recipe. I don't add nutmeg as I don't like it and use a little finely chopped onion instead of the spring onions (as I didn't have any when I made it the first time and it tasted fine). A regular meal that I serve with some potatoes that I cook in the oven too (after microwaving first to give them a head start). A favourite.
26th Feb, 2014
Quick, easy, tasty! My 2 toddlers loved it as much as the adults. Reheated in microwave next day really well which I wasn't expecting.
2nd Feb, 2014
I doubled it for a larger group, had to put it in a large metal pan, and had no problems. Used half smoked black cod and half rockfish (can't get smoked haddock where I live, and smoked cod is expensive). Loved the cod, didn't love the rockfish so if being economical again, would look for a different white fish substitute. Was enough smokey flavour with the cod proportions I used and the meal had everyone singing. Super easy for such an impressive meal.
Caroline M
31st Jan, 2014
Perfect family meal, they all loved it
18th Jan, 2014
Very easy to prepare and really tasty - will definitely be doing this one again.
22nd Oct, 2013
We have this on a regular basis. So easy but super tasty.
25th Sep, 2013
We really enjoyed this and will definitely make it again.
16th Sep, 2013
So quick and simple to make but very tasty. I will be making again.


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