Baked Haddock and eggs

Recipe from: 29 August 2014
recipes, bake, fish

Ingredients 11
Servings 1
Minutes 00:10


Serving Change
  • 2
  • 80
    baby spinach
  • 1/2
    finely grated Parmesan cheese
  • 250
    haddock/smoked hake portions (bones and skin removed)
  • 100
    mini asparagus spears (or fine green beans or tenderstem broccoli) – blanched for 2 minutes
  • 4
    spring onions, thinly sliced
  • 1/2
    double thick cream
  • zest of 1 lemon
  • freshly ground salt and pepper to taste
  • 4
    large eggs
  • extra lemon zest and chopped chives for garnish


Preheat the oven to 200°C.

In an oven proof pot(16 cm), heat the butter and add the spinach and cook until wilted. Remove pot from heat.  Sprinkle the spinach with half of the cheese.

Cut the raw haddock into bite size pieces and place on top of the spinach in a single layer.
Arrange the blanched asparagus between the fish and sprinkle with spring onions.
Whisk the cream, zest and seasoning together and pour over the fish and veg.

Gently crack the eggs one by one into the crevices between the ingredients. Sprinkle with the remaining Parmesan making sure you cover the eggs.
Season once more.

Bake uncovered for +- 20 minutes or until golden and the eggs are just set.

Sprinkle with some extra lemon zest and chopped chives. Serve immediately.

Recipe reprinted with permission of Bits of Carey. To see more recipes, click here.

Read more on: fish  |  bake  |  recipes publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.