skish
IT

Haddock gratin with broccoli and potatoes

Baked white fish under a golden crust with vegetables.

  • 35 min
  • 1 serving
  • Pescatarian
  • Italian cuisine
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Haddock gratin with broccoli and potatoes

Per serving

Calories
516 kcal
Protein
45.7 g
Carbohydrates
48.2 g
Fat
16.7 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Haddock200 g
  • Broccoli200 g
  • Potatoes150 g
  • Breadcrumbs12 g
  • Grana Padano8 g
  • Extra virgin olive oil12 g
  • Saltto taste
  • Black pepperto taste

Contains: gluten, lactose, fish,

In season: October – March

Method

  1. Heat the oven to 210 °C (conventional) and bring a pan of water to the boil. Wash and peel the potatoes and slice them about half a centimetre thick; break the broccoli into small florets.
  2. Salt the water and boil the potatoes and broccoli together for 8 minutes, until almost tender; drain well.
  3. Spread them in a baking dish, dress with half the oil and salt and lay the haddock, patted dry and lightly salted, on top.
  4. Mix the breadcrumbs with the grated Grana Padano and a grind of black pepper, cover the fish with it and drizzle with the remaining oil.
  5. Bake for 15 minutes, until the crust is golden and the fish flakes with a fork.

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