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#WFD – Cheesy Haddock and Spinach Bake
Serve immediately with a jacket potato and a knob butter/margarine and season with black pepper.
POLOKWANE – Not only is seafood nutritious and healthy, but, prepared with love, seafood dishes can be delicious.
Haddock is a versatile fish that is fantastic baked whole in its skin (to prevent the fish from falling apart). It is also great battered and fried to make fish and chips or in a rich fish pie.
This recipe by What’s for Dinner combines Haddock and Spinach in this delicious cheesy bake.
Ingredients
- 500ml milk
- 1 x KNORR Chicken à la King Dry Cook-in-Sauce
- 200ml cheese, grated
- 400g haddock fillets
- 300g spinach, cooked
- 40ml fresh parsley, chopped
- 4 potatoes or, Whole, steamed and boiled
Method
- Preheat oven at 180°C.
- Mix the milk and contents of KNORR Chicken a’la King Dry Cook-in-Sauce sachet until smooth and heat in the microwave or stovetop until thickened.
- Add 100 ml cheese to the sauce and stir until mixed through.
- Place the haddock in a greased ovenproof dish and spread the fish fillets with cooked spinach.
- Sprinkle with parsley, pour the creamy sauce over the fish and top with the remaining cheese.
- Bake in the oven for 30-40 min and serve immediately with a jacket potato and a knob of Stork margarine seasoned with black pepper.
