Smoked Haddock Bake

You Will Need : (Serves 2)


 Recipe works out to 7sp/approx.549kcal

per portion


200g fresh spinach

1/2 teaspoon grated/ground nutmeg

20 individual cherry tomatoes

Two 120g fillets smoked haddock


100g Total 0% Fat Greek Yogurt

60g Philadelphia lightest soft cheese

40g cheddar cheese

1 clove garlic

black pepper


1 tablespoon fresh breadcrumbs


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 Preheat the oven to 180C/350F/Gas4


Wilt the spinach quickly in a dry pan or by pouring boiling water onto it in a colander. Rinse with cold water then drain/squeeze out any excess water.

Chop the spinach roughly, pop into an ovenproof dish and sprinkle with nutmeg. Halve the cherry tomatoes, scatter around the dish then place the haddock fillets skin-side-down on the top.


Now mix the yoghurt, cream cheese, cheddar, crushed garlic and black pepper to taste

(I like a generous amount) This dish needs no salt added as the smoked haddock is so flavoursome in its own right.



 Spread the cheesy yoghurt mixture generously over the haddock and try to cover most of the vegetables. Don't worry if the edges are exposed-you will just get lovely roasted tomatoes which add a different texture to the dish.


Finally, blitz a little bread (whatever you have even if it's stale!) to make a few breadcrumbs. Scatter one tablespoon of the breadcrumbs over the top of the finished dish.


Place in the preheated oven for 30 minutes until baked and bubbly. If the top looks a little bland, grill for a few minutes to turn it a beautiful golden colour.

Divide into two equal portions and enjoy! This dish needs no accompaniment and is really delicious and filling.


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TIPS


Try using cod spread with 1 tablespoon of pesto sauce per portion

(This will add 1sp/45kcal per portion)


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Try layering mushrooms with the spinach


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Add a poached egg on serving to give a really filling protein boost

(This will add 2sp/90kcal per portion)



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