Smoked haddock gratin

Smoked haddock gratin

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(72 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 May, 2012
I just made this and it was really easy. I swapped the creme Fraiche for ricotta as that was all I had but it still tasted great. Will cook again.
13th May, 2012
Thoroughly enjoyed this, it was really very tasty. Used 4 spring onions and a lot more cheese than the recipe. Fed 3 for supper accompanied by just bread to mop up the juices.
11th May, 2012
I absolutely agree with the SO tasty & SO easy comments! Definately a favourite in our house!
9th May, 2012
Fabulous recipe and absurdly easy to make! I made it with fresh haddock (didn't see the "smoked" bit when I read the recipe!) and it was absolutely delicious. Wondrous!
6th May, 2012
To Anne O'Neill - on my computer, once you press "print recipe" you have to select "print target" to get the whole recipe plus picture.
thesashbynoe's picture
5th May, 2012
Very tasty and super easy. I ended up using smoked river cobbler form tesco and 300ml of half fat crème fraîche and it worked great. Will be making this one again and again
2nd May, 2012
Very tasty and quick and easy to make - always good after coming in from work.
2nd May, 2012
This was really nice and extremely easy to prepare. For 2 of us I used a 400g of spinach, 2 Tesco Finest undyed smoked haddock fillets, and creme fraiche. In hindsight it was a bit too much spinach, and thicker haddock fillets would have been nicer as these dried out a little in the oven, but I can't fault this recipe at all.
29th Apr, 2012
Really enjoyed this makes a change from boring mash on the top. Hay! a goer and will do this again
28th Apr, 2012
Wow! So easy and delicious. Just about to make it for the second time in3 days, this time for 8. The first time was just for 2. Used creme fraiche and as I didn't have any spring onions, used a shallot. Served it with only new potatoes and frozen peas but it was FAB!


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