Looking for a new way to cook fish that goes beyond the usual baked or fried options? If you’re tired of the same old seafood recipes, this haddock florentine might be just what you need. It combines flaky white fish with fresh spinach and a creamy sauce that makes dinner feel special, even on busy weeknights. The best part? It’s not nearly as complicated as it sounds – you can have this restaurant-style dish ready in about 30 minutes, using ingredients that are easy to find at your local grocery store.
Ingredient Substitutions
For those seeking a dairy-free option, the milk can be replaced with unsweetened almond milk or coconut milk. These plant-based alternatives will maintain the creamy texture of the sauce while adding a subtle nutty or coconut flavor. Adjust the seasoning as needed, as plant milks may be less rich than cow’s milk. Haddock can be substituted with cod or pollock for a similar mild, flaky white fish. These alternatives are widely available and offer comparable nutritional profiles. If using frozen fish, ensure it’s fully thawed before cooking. All-purpose flour can be swapped for rice flour or a gluten-free flour blend to accommodate gluten-free diets. Use the same amount as called for in the recipe, but be prepared to adjust the liquid slightly if the sauce thickens differently.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 100-120 g
- Fat: 80-90 g
- Carbohydrates: 100-120 g
Ingredients
For the main dish:
- 8.8 oz spinach
- 10.6 oz haddock fillets
- 10.6 oz smoked haddock fillets (brings a richer flavor profile)
For the sauce:
- 5.3 oz aged cheddar cheese (freshly grated for best melting)
- 2.5 cups milk
- 0.7 oz butter (I like Kerrygold unsalted butter for this)
- 2 tbsp all-purpose flour
- 1 tbsp whole grain mustard
For the topping:
- 1 handful fresh parsley (finely chopped)
- 1 slice wholemeal bread (to make fresh breadcrumbs)
Step 1: Prepare the Oven and Crumb Topping
Preheat your oven to 200°C (Gas mark 6).
Take a slice of wholemeal bread and a handful of parsley, place them in a blender, and blitz until they form fine crumbs.
Set this mixture aside; it will be used as the topping.
Step 2: Prepare the Spinach Base
Steam the spinach for approximately 5 minutes or until it wilts.
Once wilted, allow the spinach to cool slightly, then squeeze out any excess water.
Spread it evenly in the bottom of an oven-proof dish, creating the green base for your bake.
Step 3: Cook and Flake the Haddock
In a saucepan, bring the milk to a boil and carefully add the haddock fillets.
Simmer gently until the fish is fully cooked and easily flakes apart.
Remove the cooked haddock from the milk, reserving the milk for later use.
Flake the haddock and distribute it evenly over the spinach in the oven dish.
Step 4: Make the Cheese Sauce
Melt the butter in another saucepan over medium heat.
Add flour to the melted butter, whisking to form a smooth paste.
Gradually pour in the reserved milk, continuing to whisk to prevent lumps from forming.
Once the sauce is smooth, add the mature cheddar and wholegrain mustard.
Stir until the cheese is fully melted and incorporated into the sauce.
Step 5: Assemble and Bake the Dish
Pour the cheesy sauce over the flaked haddock and spinach in the oven-proof dish, ensuring everything is well-covered.
Sprinkle the breadcrumb and parsley mixture evenly over the top to create a crunchy crust.
Place the dish in the preheated oven and bake for 10-15 minutes, or until the top is golden and crispy.
Step 6: Serve Your Dish
Once baked to perfection, remove the dish from the oven carefully, as it will be very hot.
Allow it to cool slightly before serving.
Pair your delicious haddock and spinach bake with new potatoes for a complete meal.
