|2 tbsp||extra virgin olive oil|
|1/2 tsp||smoked paprika|
|2 tbsp||all purpose or cake flour|
|625 ml||low fat milk — warm|
|1 tsp||fish spice|
|extra salt and pepper — to taste|
|60 ml||parmesan cheese — grated, optional|
|60 ml||cheddar cheese — grated|
|60 ml||mozzarella cheese — grated|
|500 g||haddock — fresh or frozen, MSC certified haddock, cut into chunks|
|400 g||broccoli — long stem|
|1 tsp||freshly ground black pepper|
|30 g||mozzarella cheese — for the topping|
|30||cheddar cheese — for the topping|
Preheat the oven to 180º C.
For the sauce: in a large non-stick saucepan, heat the olive oil, add the spices and cook for 30 seconds.
Whisk in the flour a little at a time to create a roux. Take the pan off the heat and whisk in the warm milk. Place back on the heat and continue whisking until the sauce thickens.
Bring to the boil and simmer for 8 minutes, still whisking. Season the fish with spice, salt and pepper and stir until well combined.
Take off the heat and add the different cheeses, stir until melted. Pour the sauce into an oven-proof baking dish.
Place the thawed and pat-dried haddock chunks on top of the sauce followed by broccoli stems. Lightly season the broccoli with a pinch of salt. Sprinkle with the extra cheddar and mozzarella cheese.
Bake in the oven for 20 minutes until fish is cooked and sauce is golden and bubbling. Serve with fresh dill and lime wedges and starch of your choice (such as crusty bread, potatoes or rice).
Discover the new MSC Blue Cookbook, featuring 10 delicious and sustainable seafood recipes from 10 renowned chefs from around the globe. Find this recipe and more at msc.org.