Haddock fillet with leek and spinach stuffing recipe

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15 min


20 min

This dish features traditional ingredients served in a simple but colourful way. Haddock fillets are rolled around a creamy filling combining leeks, spinach and tangy, lemony goat’s cheese which complements to fish to perfection.


  • 4 haddock fillets, skinned
  • 25g/1oz butter
  • Lemon
  • Filling
  • 25g/1oz butter
  • 3 leeks, trimmed, washed and shredded
  • 200g/7oz baby spinach leaves
  • 75g/3oz goat';s cheese
  • 75g/3oz fresh white breadcrumbs
  • 1/2tsp freshly grated nutmeg
  • Sea salt and ground black pepper


  • Preheat oven to 200°C/400°F/gas 6. To prepare the filling, sweat shredded leeks in the butter for 2-3 mins 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 mins until the fish is just cooked.

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(65 ratings)
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