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Haddock Fillet with Leek and Spinach Stuffing

Haddock Fillet with Leek and Spinach Stuffing

Traditional ingredients served in a simple but colourful way. Haddock fillets rolled around a creamy filling combining leeks, spinach and tangy goats’ cheese; the lemony flavour of which compliments the haddock to perfection.

serves 4

15 mins
prep time

20-25 mins
cook time

recipe courtesy of our friends at British Leeks

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You'll Need

  • 4 fillets of haddock, skinned
  • 25g/1oz butter
  • 1 lemon

For the filling

  • 25g/1oz butter
  • 2 leeks trimmed, washed and shredded
  • 200g/7oz baby spinach leaves
  • 75g/3oz creamy Welsh goats’ cheese
  • 75g/3oz fresh white breadcrumbs
  • ½ tsp freshly grated nutmeg
  • Seasoning of sea salt and ground black pepper


  1. Prepare the filling. Sweat shredded leeks in the butter for 2 - 3 minutes to soften. Add the spinach leaves and cook briefly until just wilted. Place ingredients into a colander and squash out juices using a potato masher. Combine leek and spinach mix with remaining filling ingredients.

  2. Lay haddock fillets flat on a chopping board. Spread with the filling and roll up. Rest in a shallow ovenproof dish lined with baking parchment. Dot with butter and lemon juice. Cover with wetted baking parchment and cook for 20 - 25 minutes until the fish is just cooked.

  3. Serve with new potatoes and sprigs of watercress.

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