This smoked haddock pasta bake is the perfect family friendly meal. Super creamy penne pasta tossed with flaked and baked smoked haddock infused with a delicious mustard and cheddar sauce. Topped with a seasoned breadcrumb topping, and melted cheddar cheese. This pasta bake is great to prepare over the weekend or to cook at the beginning of the week.
250gramsPenne pastaor any other kind of pasta that's similar in size to penne. + salt and olive oil to cook the pasta.
To make the sauce:
2tbspAll purpose flour
ground black pepper and salt
To make the breadcrumbs:
Dried herbs + tarragon
CheeseI used shredded cheddar cheese.
Start by cooking the fish. Simply place the frozen fish in the baking bag, make sure that the fillets are not touching. And bake on 180c for 24 minutes.
Once the fish is cooked it will look like in the picture below. It will be pipping hot when you take it out of the oven, so handle with care.
Pour sauce over fish, this will infuse the fish with gorgeous flavours of mustard, cheddar and chive.
Using 2 forks, flake the fish. Set aside.
In a medium saucepan, melt the butter and add a diced onion. On low-medium heat, cook the onion until it comes soft and translucent.
Add the flour, this will cause the butter to kind of crumble but that's okay.
Add whole milk, and using a whisk keep whisking the mixture until it starts to bubble. Add ground nutmeg, black pepper and salt. I also like to add a crushed clove of garlic. Remove from heat, and set aside.
Cook the pasta following the cooking instructions provided at the pack.
In a large bowl, mix the pasta with the white sauce.
Add the flaked fish to the pasta.
Spread the pasta and the fish on a slightly greased oven proof dish.
Make the breadcrumb topping by mixing the bread crumbs with the herbs and dried garlic. Sprinkle the breadcrumbs over the pasta.
Sprinkle with grated cheese, and bake for 20 minutes at 180c.
The fish pasta bake is ready when the cheese melts and the breadcrumbs become golden. Sprinkle with chopped parsley and serve!