Haddock Fillet with Leek and Spinach Stuffing
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Serves 4
15 mins prep time
20-25 mins cook time
recipe courtesy of our friends at British Leeks
Haddock Fillet with Leek and Spinach Stuffing is a light yet comforting dish that combines delicate white fish with a rich, flavourful filling. Perfect for a wholesome dinner or an elegant meal, it offers a wonderful balance of freshness and savoury depth while remaining simple and satisfying.
The haddock fillets are the star of the dish, known for their mild flavour and tender, flaky texture. When cooked, the fish becomes soft and succulent, providing the perfect base for the stuffing. Light seasoning enhances its natural taste without overpowering it, allowing the other ingredients to shine alongside it.
The stuffing is where the dish truly comes to life. Leeks are gently softened until sweet and tender, forming a fragrant base with a subtle onion-like flavour. Fresh spinach is then added, wilting down to create a soft, vibrant layer that brings both colour and a light, earthy note. Together, they create a beautifully balanced filling that is both comforting and fresh.
Often combined with breadcrumbs, herbs, and sometimes a touch of cream or cheese, the stuffing gains a slightly rich, cohesive texture that pairs perfectly with the delicate fish. Garlic, parsley, or thyme may be added to enhance the aroma and depth of flavour, making each bite more satisfying.
The stuffed haddock is then baked until the fish is cooked through and the filling is warm and lightly golden on top. As it cooks, the flavours meld together, creating a harmonious combination of tender fish and savoury stuffing.
Haddock Fillet with Leek and Spinach Stuffing is best served with light sides such as new potatoes, steamed vegetables, or a fresh salad. It’s a nourishing and flavourful dish that feels both comforting and refined, perfect for enjoying a taste of simple, home-cooked elegance.
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Ingredients
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
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Method
- 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.
- 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.
- Serve with new potatoes and sprigs of watercress.