Smoked haddock and spinach gratin

This smoked haddock and spinach gratin is a wonderfully comforting dish that my family absolutely loves. Everything cooks in one dish, the flavours melt together beautifully, and the result is a creamy, golden bake that feels perfect for a relaxed mid‑week dinner.

Flaky smoked haddock, tender spinach and a rich, velvety sauce come together under a bubbling, golden topping, creating a meal that’s simple to make, deeply satisfying and full of cosy, savoury flavour.

Serving Suggestions for Smoked Haddock & Spinach Gratin

  • Steamed green beans with lemon and black pepper
  • Tenderstem broccoli — steamed or roasted
  • Peas — buttered, minted, or with lemon zest
  • Roasted cherry tomatoes for sweetness and acidity
  • Honey‑roasted carrots or carrots & parsnips
  • Simple green salad with a sharp vinaigrette
  • Cucumber and dill salad for something cool and fresh
  • Garlic roasted new potatoes for crisp contrast
  • Buttered new potatoes for a softer side
  • Chips — a brilliant pub‑style pairing with the creamy, smoky gratin
  • Crusty bread or buttered baguette to scoop up the sauce
  • Sautéed spinach with garlic and lemon
  • Roasted courgettes with thyme
  • Steamed asparagus in spring
  • Lemon wedges for squeezing over the top
Smoked haddock and spinach gratin

Smoked haddock and spinach gratin

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Servings 4 people

Ingredients
  

Cheese sauce

  • 50 g unsalted butter
  • 40 g plain flour
  • 500 ml semi-skimmed milk
  • 200 g cheddar cheese, grated
  • large pinch of pepper

Smoked haddock and spinach gratin

  • 350 g spinach
  • 4 smoked haddock (frozen or fresh)
  • 1 slice of white bread (to make breadcrumbs)
  • 1 tbsp dried parsley (½ tbsp fresh parsley)

Instructions
 

Make the cheese sauce

  • In a large saucepan, melt the butter over a medium heat.  Using a large balloon whisk, add the flour and whisk continuously for a minute. 
  • Gradually whisk in the milk, a little at a time. Cook for around 10 mins until thickened and smooth.
  • Remove the sauce from the hob, add the cheese and stir until the cheese has melted. 

Smoked haddock and spinach gratin

  • Pre-heat the oven to 200℃
  • Whilst making the cheese sauce, pop the spinach in a saucepan of salted hot water for a few mins, then drain in a colander. Top Tip : ensure you squeeze as must water out as possible, or you may have a puddle of water at the bottom of your dish.
  • Spread the spinach at the bottom of a baking dish. Place the haddock on top.
  • Pour the cheese sauce over the top.
  • Whizz a slice of bread and parsley in a food processor until you get breadcrumbs. Sprinkle this over the top, place in the oven and cook for around 20-35mins (depending on whether you are using fresh or frozen fish), ensure your haddock is pipping hot throughout.
  • Serve immediately with some chips/mash and green veg.