Smoked haddock gratin

Smoked haddock gratin

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(86 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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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30th Jul, 2020
This was so nice and really easy, will definitely be making this again. Xxxx
24th Jul, 2020
Absolutely delicious! Reduced the quantities to serve just one and it worked great even though I used frozen spinach instead of fresh. Lovely to have a simple recipe I can throw together for myself because my other half has no time for fish!
5th May, 2020
Using what I had in, saute leeks instead of spinach, bite size pieces of smoked haddock, topped with pouch of cheese sauce, thinned with a bit of cream and spiced up with good spoonful of English mustard. Topping more or less the same. So simple to prepare and very tasty.
dorothyr's picture
2nd Apr, 2020
Will definitely make again. I used boneless and skinless smoked haddock. Delicious.
12th Jan, 2020
Appparently this is one of the best things I have ever cooked. This in spite of the squidgy vegetables which I thought might receive a less than rapturous response! Very tasty. Easy. Looked dinner party worthy. And about the right quantity for 4. More filling all round than expected - I did round up the sauce quantities by about a third (and would do so again), I also skinned and boned the haddock before assembling and cut the haddock into good sized chunks to help me serve it nicely - may be this is sacrilegious but we were happy. Smoked flavour of haddock not too dominant as the sauce and other ingredients were so tasty. Splendid. Definitely will make again.
20th Nov, 2019
This is really nice and simple and quick to put together.
17th Apr, 2019
DELICIOUS! Made with creme fraiche not cream. Used wholemeal breadcrumbs and added some dried parmesan on top. Skinned the haddock as my husband is fussy and he loved it! Anything that pleases him makes me happy, haha!
3rd Apr, 2019
Great dish! We've amended it to add pasta and it works a treat
jeff_paris's picture
7th Mar, 2019
Made this tonight. Beautiful flavours - felt a bit guilty how easy it was to prepare.
thunsley's picture
22nd Nov, 2018
My husband made this last night and it was delicious. Will definitely make it again.


28th Mar, 2020
Could this recipe be frozen?
1st Jul, 2019
I made this tonight was lovely I added some single cream as used creme fraiche And didn’t seem enough, but I managed to make cottage cheese is this cos I added single cream ? Was tasty still
goodfoodteam's picture
2nd Jul, 2019
Thanks for your question. We're sorry to hear your topping curdled. Yes, this would be because you used single instead of double cream which can split when it gets too hot.
23rd Oct, 2018
Really delicious and a new staple for us! Tomatoes added a surprising freshness. I would say though to definitely use dried breadcrumbs. Not thinking about it, I used fresh, and they went a bit soggy!
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
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