HADDOCK AND BROCCOLI BAKE

40 minutes Serves 4 Chef photo
COOKING TIME
40 MINS
SERVES
4
CHEF's PHOTO

A haddock recipe, full of flavour, nutritious, easy to make and absolutely Sibalicious! By South African chef Siba Mtongana. Siba Mtongana

40 minutes Serves 4 Siba Mtongana
COOKING TIME
40 MINS
SERVES
4
RECIPE BY
CHEF SIBA MTONGANA

A haddock recipe, full of flavour, nutritious, easy to make and absolutely Sibalicious! By South African chef Siba Mtongana

Here's Chef's version, now it's your turn!

DID YOU KNOW?

Haddock has a mild flavour, firm flesh and moist texture, and is the best white fish for smoking thanks to its sweetness.
Haddock are fished in the Northeast and northwest Atlantic.

DID YOU KNOW?

Haddock has a mild flavour, firm flesh and moist texture, and the best white fish for smoking thanks to its sweetness.

Haddock are fished in the Northeast and northwest Atlantic.

Haddock is a versatile fish with many MSC-labelled products sold worldwide. Haddock have a dark blotch on their side, sometimes referred to as a “Devil’s thumbprint”.

Ready to cook? Let's see what you need!

INGREDIENTS

REMEMBER TO

2 tablespoons olive oil 
½ teaspoon smoked paprika
Pinch of ground turmeric
2 tablespoons wheat (cake) flour
625ml warm low-fat milk 
1 teaspoon fish spice (fish seasoning)
Flaked sea salt and fresh black pepper
60ml grated parmesan cheese, optional
60ml grated mozzarella cheese, plus 30 ml extra 
60ml grated mature cheddar cheese, plus 30 ml extra
500g fresh or frozen MSC certified haddock, cut into chunks
400g long stem broccoli stems  
1 teaspoon freshly ground black pepper

Let's cook!

STEP 1

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.

STEP 2

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.

STEP 3

Bring to the boil and simmer for 8 minutes, still whisking. Season the fish with spice, salt and pepper and stir until well combined.

STEP 4

Switch off the stove and add the different cheeses, stir until melted. Pour the sauce into an oven-proof baking dish.

STEP 5

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.

STEP 6

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 fries).

Before you tuck in! We'd love to see your finished dish. Take a photo and share it on Facebook OR INSTAGRAM: TAG US @MSCeCOLABEL AND INCLUDE #BigBlueFuture.

WATCH VIDEO

HADDOCK AND BROCCOLI BAKE

Now enjoy your dish in the knowledge you've helped protect our oceans.

Because sustainable seafood is...

GOOD FOR YOU...

...AND OUR OCEANS TOO

AND WE NEED OUR OCEANS TO THRIVE

They contain 80 percent of our world’s biodiversity. They’re the lungs of our planet, providing us with the oxygen we need. And they feed over 3 billion people.
They contain 80 percent of our world’s biodiversity.
They’re the lungs of our planet, providing us with the oxygen we need.
And they feed over 3 billion people.

So the next time you buy fish, remember to look for the little blue label.

This means your seafood has been sourced by a fishery committed to protecting fish stocks, habitats and livelihoods.

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Eye Image Credits

Photo of Chef Siba: The Siba Co


Haddock illustration: © Scandinavian Fishing Year Book

Chef's photo of dish: The Siba Co