Haddock and Spinach Bake
Haddock fillets are baked on a bed of wilted and creamy spinach, thinly-sliced potatoes and tomatoes for a light and filling dinner.
Per serving:
402kcals, 14.2g fat (8g saturated), 28.5g carbs, 7.5g sugars, 35.2g protein, 5.7g fibre, 0.381g sodium
|
Prep: Cook: |
10 minutes 25 minutes |
|
| Difficulty: | Easy | |
| Serves: | 4 |
| Ingredients |
|---|
| Knob of butter |
| 1 onion, chopped |
| 300ml milk |
| 4 large, floury potatoes, thinly sliced |
| 400g spinach leaves |
| 100g light cream cheese, at room temperature |
| 4 x skinless haddock fillets |
| 1 large tomato, sliced |
| 4 tbsp Parmesan, grated |
directions
1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
2. Melt the butter in a saucepan over a medium-high heat and cook the onion for five minutes until softened. Add the potato slices and stir to coat.
3. Add the milk and bring to a simmer. Cook for 7-8 minutes until the potatoes are tender.
4. Meanwhile, heat the spinach in a frying pan over a medium-high heat until wilted. Remove from the pan and drain off any excess liquid.
5. Stir the spinach with the cream cheese until combined. Spread into the bottom of a roasting tray. Top with the potatoes.
6. Arrange the haddock pieces on top. Lay sliced tomatoes on top of the fish and sprinkle with the Parmesan.
7. Bake for 15-20 minutes, or until the fish flakes easily. Serve warm.
