Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Haddock & leek pie

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Haddock & leek pie

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    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 and steamed green veg, to serve 


    1. Preheat the oven to 200ºC, gas mark 6. Grease a small ovenproof dish.

    2. 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.

    3. 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.

    4. 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. 

    Your recipe note

    Edit your recipe note

    For extra crunch and a nutritious boost, add a handful of pumpkin seeds through the breadcrumb and cheese mixture before scattering over the fish. 


    Average user rating

    4 stars