Haddock & leek pie

Name: Haddock & leek pie
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 Knob of butter; 2 leeks, sliced very thinly; 200 g tub Waitrose Watercress Sauce (from the chiller cabinet); 25 g grated Gruyère; 3 tbsp Cooks’ Ingredients Panko Breadcrumbs; 150 g Waitrose Haddock Fillets MSC, skinned (from the fish counter); Mashed potatoes, to serve; steamed green veg, to serve

A wonderfully quick and comforting weeknight meal. Japanese panko creates a crispy, crunchy topping.

3.5 out of 5 stars(2) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 Knob of butter
2 leeks, sliced very thinly
200g tub Waitrose Watercress Sauce (from the chiller cabinet)
25g grated Gruyère
3 tbsp Cooks’ Ingredients Panko Breadcrumbs
2 x 150g Waitrose Haddock Fillets MSC, skinned (from the fish counter)
Mashed potatoes, to serve
steamed green veg, to serve

Preheat the oven to 200ºC, gas mark 6. Grease a small ovenproof dish.
Heat the butter in a small frying pan and add the leeks. Cook for 5 minutes until softened. Meanwhile, heat the sauce in a pan or microwave according to the packet instructions.
Stir together the Gruyère and breadcrumbs. Spoon the leeks into the bottom of the dish and lay the fish fillets on top. Pour over the warmed watercress sauce then scatter over the breadcrumb and cheese mixture.
Bake for 15 minutes until the fish is cooked through and the breadcrumbs are golden brown. Serve with mash and your favourite steamed green vegetables.