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Haddock and Broccoli Bake

A recipe from...
Prep time
15 mins
Cooking Time
25 mins


msc ecolabel landscape
500g fresh or frozen MSC certified haddock, cut into chunks

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
400g long stem broccoli stems

To serve: fresh dill and lime wedges


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

Chef Naledi's Tip: A hearty meal the whole family will love. Add more green vegetables like garden peas for added nutrition or serve with a side garden salad.
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