Smoked haddock gratin

Smoked haddock gratin

  • 1
  • 2
  • 3
  • 4
  • 5
(75 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
5th Nov, 2012
Really eas. Can see how the topping idea can be added to variants of fish and veg beneath as an alternative to potato for a fish pie / bake. Kids enjoyed helping getting everything together and into the oven and even ate some too! Will be doing again.
3rd Nov, 2012
Forgot to buy spinach so used lightly sauteed sliced leeks and mushrooms for base, along with half-fat creme fraiche - delicious.
25th Oct, 2012
Very tasty - I used smoked undyed cod loin.
24th Oct, 2012
Brilliant. Really tasty, and simple enough for my partner (who is not a confident cook) to make with ease. Used half fat creme fraiche to make it lighter, and recommend cutting the cherry toms in half to avoid getting hot tomato juice in the eye when tucking in!
27th Sep, 2012
This was lovely. I too used river cobbler and mixed smoked and non-smoked.
27th Sep, 2012
My daughter even eat this, must be good
20th Jun, 2012
Quick, easy, and very tasty. High praise from all.
19th Jun, 2012
Loved this recipe. Husband said he'd be happy if that was served to him in a restaurant! Kids loved it too
3rd Jun, 2012
This was a little too sickly as I think I may have used too much cheese. It needed balancing out with lots of potatoes and veg alongside it.
15th May, 2012
Absolutely delicious recipe and very easy.used frozen haddock,left the skin on.even the kids enjoyed it


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?