Creamy Smoked Haddock Bake: A Delightful Comfort Food!
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A creamy and comforting baked dish featuring smoked haddock, perfect for a cozy meal.
- Author: Lorenzo Bonucci
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Low Fat
- 2 cups smoked haddock fillets, skin removed and flaked
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup frozen peas
- 1 cup cooked potatoes, diced
- 1 cup grated cheddar cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup breadcrumbs
- Preheat your oven to 375°F.
- In a large mixing bowl, combine the heavy cream, whole milk, Dijon mustard, garlic powder, dill, salt, and pepper. Whisk until well blended.
- In a greased 9×13 inch baking dish, layer the flaked smoked haddock, diced potatoes, and frozen peas evenly.
- Pour the cream mixture over the top, ensuring everything is well coated.
- Sprinkle the grated cheddar cheese evenly over the mixture.
- In a small bowl, mix the breadcrumbs with olive oil until they are evenly coated. Sprinkle the breadcrumb mixture over the cheese layer.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
- Let it cool for 5 minutes before serving.
Notes
- For a lighter version, substitute half of the heavy cream with additional milk.
- You can also add chopped spinach or kale for extra greens and nutrition.
- For a spicy kick, mix in a teaspoon of red pepper flakes or a dash of hot sauce before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg