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Haddock and broccoli bake

Prep time
15 mins
Cooking Time
25 mins


msc ecolabel landscape
  • 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


  1. 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.
  2. 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. 
  3. Bring to the boil and simmer for 8 minutes, still whisking. Season the with fish spice, salt and pepper and stir until well combined. 
  4. Switch off the stove and add the different cheeses, stir until melted. Pour the sauce in an oven proof baking dish.  
  5. 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.
  6. 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.
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