Prep time
0 mins
Cooking Time
40 mins
Serves
4
Ingredients
2 tablespoons olive oil
½ teaspoon smoked paprika
Pinch of ground turmeric
2 tablespoons plain flour
625ml warm low-fat milk
1 teaspoon fish spice (fish seasoning)
Flaked sea salt and fresh black pepper
60ml grated parmesan cheese, optional
60ml grated mozzarella cheese, plus 30 ml extra
60ml grated mature cheddar cheese, plus 30 ml extra
500g fresh or frozen MSC certified haddock, cut into chunks
400g long stem broccoli stems
To serve: fresh dill and lime wedges
½ teaspoon smoked paprika
Pinch of ground turmeric
2 tablespoons plain flour
625ml warm low-fat milk
1 teaspoon fish spice (fish seasoning)
Flaked sea salt and fresh black pepper
60ml grated parmesan cheese, optional
60ml grated mozzarella cheese, plus 30 ml extra
60ml grated mature cheddar cheese, plus 30 ml extra
500g fresh or frozen MSC certified haddock, cut into chunks
400g long stem broccoli stems
To serve: fresh dill and lime wedges
Method
- Preheat the oven to 180º C. For the sauce: in a large non-stick saucepan, heat the olive oil, add the spices and cook for 30 seconds.
- Whisk in the flour a 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 until the sauce thickens.
- Bring to the boil and simmer for 8 minutes, still whisking. Season the fish with spice, salt and pepper and stir until well combined.
- Switch off the stove and add the different cheeses, stir until melted. Pour the sauce into 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 the fish is cooked and the sauce is golden and bubbling. Serve with fresh dill, lime wedges and a starch of your choice (such as crusty bread, potatoes or fries).
