Cheesy Haddock And Spinach Bake Recipes

HADDOCK AND SPINACH BAKE (OR COD)

Steps:

• Grease a 9 X 13 baking dish with olive oil and set aside.
• Place the spinach in a large saucepan with only the water clinging to the leaves after washing. Cover and cook for about 5 minutes, until just wilted. Drain well.
• Chop the spinach and season with salt and pepper. Spread over the bottom of the oiled baking dish.
• Cut the haddock into serving pieces and place on the spinach.
• Preheat oven to 190C/375°F.
• Heat the oil in a large frying pan, add the onion and celery and fry until softened.
• Add the green pepper and tomatoes and stir well.
• Add the tomato puree, wine and stock, bring to the boil, then simmer for 5 minutes. Season with salt and pepper.
• Pour the vegetables over the fish.
• Arrange the sliced potatoes on top.
• Bake for 30 minutes or until the potatoes are golden brown.
• Serve and enjoy!

CRUNCHY CHEESY FISH AND SPINACH CASSEROLE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Evenly spread spinach in the bottom of prepared casserole dish; sprinkle with garlic salt. Arrange fish atop spinach, keeping the pieces side by side and larger pieces toward the outside of dish. Top fish with lemon zest, lemon juice, dill, sea salt, and black pepper.
• Combine Cheddar cheese, Italian-seasoned bread crumbs, and panko bread crumbs in a bowl; spread evenly over fish. Cover dish with aluminum foil.
• Bake in the preheated for 12 to 15 minutes; uncover and cook until fish flakes easily with a fork and topping is lightly browned and crunchy, 5 to 8 more minutes.

CHEESY HADDOCK AND SPINACH BAKE RECIPE

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6.
• Melt the butter over a medium heat, remove and stir in the flour to form a roux. Place back on the heat and cook for 30 secs stirring with a wooden spoon.
• Gradually add the milk a little at a time whisking as you go to prevent any lumps from forming. When you have incorporated all the milk and the sauce has a creamy consistency add in the Dijon mustard, cheese and a squeeze of lemon juice. Season to taste.
• Wash the spinach and cook for 1-2 mins, squeeze out any excess liquid using a sieve and the back of a spoon.
• Divide the spinach between two small crockery-baking dishes, place the fish on top and finish with the sauce.
• Bake in the oven for 15 - 20 mins until golden on top.

BAKED HADDOCK WITH SPINACH

Steps:

• Cook frozen spinach in a small amount of boiling water with 1 teaspoon salt, for about 5 minutes.
• Drain well, squeezing out excess water.
• In a medium skillet, melt butter or margarine over medium low heat.
• Add onions and sauté for about 5 minutes, or until onions are tender.
• Add spinach and nutmeg; cook for 3 minutes, stirring frequently.
• In a shallow, lightly buttered 2-quart casserole, arrange fish fillets in a single layer.
• Place a spoonfuls of spinach between haddock fillets.
• Place tomatoes around haddock fillets; sprinkle with herbs and remaining 1 teaspoon salt.
• Bake, uncovered, at 375° for 20 to 25 minutes.
• Fish should flake easily with a fork when done.
• In a small saucepan, melt 1 tablespoon butter or margarine.
• Saute 1 tablespoon finely chopped onion until tender.
• Add 3/4 cup reserved tomato juice and bring to a boil.
• Stir cornstarch into remaining 1/4 cup tomato juice then stir into boiling mixture.
• Continue cooking and stirring until mixture returns to a boil.
• Pour sauce over haddock fillets.
• Serve and enjoy!

SMOKED HADDOCK, SPINACH AND CHEESE SAUCE PIE

Steps:

• To make cheese sauce, mix cornflour with a little water to make a runny paste.
• Melt butter in saucepan.
• Add milk and bring to near boiling point.
• Add the cornflour mix slowly and stir until milk is fairly thick.
• Add grated cheese and stir until melted. Take off stove and set to one side.
• Grease a round baking dish and spread the spinach evenly on the base.
• Season spinach with a little salt and pepper (optional).
• Cut smoked haddock into bite size pieces and place on top of the spinach.
• Pour cheese sauce over the spinach and haddock and allow to cool.
• Drape the pastry over the dish and gently push down the sides.
• Trim the excess pastry by running around the edge of the dish with the back of a knife.
• Use left over pastry to make a decoration on the top. (optional).
• Make 4 - 6 fork holes in the pastry.
• Brush egg wash over the pastry.
• Bake at 160ºC or 320ºF for approx 25 minutes or until pasty is golden.