Fish and leek bake
- Published: 31 Oct 10
- Updated: 18 Mar 24
This quick-cook haddock and leek gratin recipe is a satisfying meal, ideal for a midweek supper.
- Serves 2
- Takes 5 minutes to make, 20-25 minutes to cook
Advertisement
Ingredients
- 1 tbsp olive oil
- 1 large leek, cleaned and sliced
- 300g tub Waitrose Watercress Sauce
- 1 tsp Dijon mustard
- 25g grated Gruyère
- 3 tbsp ready-made breadcrumbs
- 2 x 150g sustainably sourced skinless smoked haddock or cod fillets
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Preheat the oven to 200°C/fan180°C/gas 6.
- Heat the olive oil in a saucepan over a low heat. Add the leek and cook gently for 10 minutes until very soft. Stir in the watercress sauce and Dijon mustard. Raise the heat to bring just to the boil, then remove from the heat.
- Mix together the grated cheese and breadcrumbs, then season with black pepper.
- Arrange the fish fillets in a shallow ovenproof baking dish. Pour over the sauce and sprinkle over the cheesy crumb mixture. Bake in the oven for 10-15 minutes until the fish is just cooked through. Serve with mash and green veg, if you like.
Recipe continues after advertising
Advertisement
- Recipe from November 2010 Issue
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter