Prep time
15 mins
Cooking Time
25 mins
Serves
4
Ingredients
- 30ml (2 tablespoons) olive oil
- 2.5ml (½ teaspoon) smoked paprika
- Pinch of ground turmeric
- 30ml (2 tablespoons) wheat cake flour
- 625ml (2 ½ cups) warm low-fat milk
- 5ml (1 teaspoon) fish spice
- Flaked sea salt and fresh black pepper
- 60ml (¼ cup) grated parmesan cheese, optional
- 60ml (¼ cup) grated mozzarella cheese, plus 30 ml extra
- 60ml (¼ cup) grated mature cheddar cheese , plus 30 ml extra
- 500g (1 box) frozen MSC certified haddock, thawed and cut into chunks
- 400g long stem broccoli stems
- 5ml (1 teaspoon) freshly black pepper
Method
- For the sauce: Preheat the oven to 180º C and in a large non-stick saucepan, heat the flora margarine until melted, add the spices and cook for 30 seconds.
- Whisk in the flour little at a time to create a roux. Take the pan off the heat and whisk in the warm milk. Place back on the heat and continue whisking.
- Bring to the boil and simmer for 8 minutes, still whisking. Season the with fish spice, salt and pepper and stir until well combined.
- Switch off the stove and add the different cheeses, stir until melted. Pour the sauce in an oven proof baking dish.
- Place the thawed and pat-dried haddock chunks on top of the sauce followed by broccoli stems, lightly season the broccoli with a pinch of salt. Sprinkle with the extra cheddar and mozzarella cheese.
- Bake in the oven for 20 minutes until fish is cooked, until golden and bubbling. Serve with fresh dill and lime wedges and starch of your choice.
