Haddock and Spinach Bake

  • 200g smoked haddock fillets
  • 300g baby spinach leaves
  • 30ml white wine
  • 30g parmesan
  • 50g ricotta cheese
  • 2 eggs
  • 2 cloves garlic – sliced
  • butter for greasing



  • Preheat the oven to 200 degrees c and butter a medium ovenproof dish
  • In a large deep frying pan on a medium heat, fry the garlic until golden.
  • Add the sp9nach and wilt by half
  • Increase the heat add the white wine and toss the spinach until fully wilted.
  • Grate in the parmesan and stir in the ricotta cheese, season to taste.
  • Beat the eggs into the mixture
  • Place the haddock fillets into the oven dish and season on both sides.
  • Pour the eggy spinach mix over the haddock and bake in the oven for 15 mins
Energy (K/Cal) Protein  (g) Fat (g)
349 36 16



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