Haddock and spinach bake with a sweet potato topping
A lighter take on fish pie: white fish and spinach in a silky skimmed milk sauce under orange sweet potato mash.
- Time1 hr
- LevelMedium
- Costabout £2.30 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Boil the sweet potatoes for 15 minutes until soft, drain and mash with the olive oil and pepper.
15 min - 2
Heat the oven to 200°C (180°C fan). Warm 350 ml of the milk with the bay leaf in a wide pan until just steaming.
- 3
Add the haddock and poach gently for 4 minutes. Lift the fish out onto a plate and take out the bay leaf.
4 min - 4
Mix the cornflour with the remaining cold milk, whisk it into the pan and stir for 3 minutes until thick and glossy.
3 min - 5
Wilt the spinach in a colander with boiling water, squeeze dry and stir into the sauce with the peas, dill and fish.
- 6
Tip into an ovenproof dish, cover with the mash and rough up the top with a fork. Bake for 25 minutes until bubbling at the edges.
25 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.