Name: Smoked Haddock with Buttered Spinach and Mustard Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: British
Ingredients: 4 smoked haddock fillets; Salt and pepper, to taste; 1 lb fresh spinach; 2 tbsp butter; 1 shallot, finely chopped; 2 cloves garlic, minced; Salt and pepper, to taste; 1 cup heavy cream; 1 tbsp Dijon mustard

Jump to Recipe

Introduction

Smoked haddock with buttered spinach and mustard sauce is a delightful, comforting dish that’s quick enough for a weeknight yet special enough for guests. The smoky flavor of the fish pairs beautifully with the creamy mustard sauce and fresh, tender spinach.

A white plate holds two thick pieces of golden-brown seared fish, each piece resting on a bed of glossy, dark green cooked spinach. The spinach looks soft and is partly covered by a creamy yellow sauce with small green herb pieces mixed in. The sauce also drips over the sides of the fish and pools slightly around the spinach, adding a smooth texture contrast. The fish has a light, flaky look with a slightly crisp edge. The plate sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 smoked haddock fillets
1 lb fresh spinach
2 tbsp butter
1 shallot, finely chopped
2 cloves garlic, minced
1 cup heavy cream
1 tbsp Dijon mustard
Salt and pepper, to taste

Instructions

Step 1: Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
Step 2: Place the smoked haddock fillets in the baking dish. Season with salt and pepper, then bake for 15 to 20 minutes until the fish flakes easily with a fork.
Step 3: While the fish bakes, melt the butter in a large skillet over medium heat. Add the chopped shallot and minced garlic, sautéing until softened and fragrant.
Step 4: Add the fresh spinach to the skillet and cook until wilted. Season with salt and pepper to taste.
Step 5: In a separate saucepan, gently heat the heavy cream over low heat. Stir in the Dijon mustard and cook until the sauce is slightly thickened.
Step 6: To serve, divide the buttered spinach onto plates, top each with a baked haddock fillet, and drizzle with the mustard sauce. Serve immediately.

Tips & Variations

For an extra layer of flavor, add a squeeze of lemon juice to the mustard sauce just before serving.
If you prefer a milder mustard flavor, start with half a tablespoon of Dijon and adjust to taste.
Swap out spinach for kale or Swiss chard for a different but equally delicious green.
Serve with boiled new potatoes or crusty bread to soak up the sauce.

Storage

Store any leftover haddock and spinach in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or in a saucepan over low heat to avoid drying out the fish. The mustard sauce can be stored separately and rewarmed before serving.

How to Serve

Two grilled white fish fillets with a golden-brown crust sit on a bed of cooked dark green spinach leaves. The spinach looks soft and shiny, with a creamy light yellow sauce with chopped green herbs generously poured over both the fish and spinach. The sauce pools slightly on the white plate beneath, creating a smooth, rich texture contrast. The whole dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh haddock instead of smoked?

Yes, you can use fresh haddock, but you may want to add a little smoked paprika or a dash of liquid smoke to replicate the smokiness in the dish.

Is this recipe suitable for gluten-free diets?

Yes, this recipe is naturally gluten-free, but always double-check that your Dijon mustard and other ingredients are certified gluten-free if you have sensitivity or celiac disease.