
Nutrition and extra info
Nutrition: per serving
- kcal523
- fat38.7g
- saturates23.1g
- carbs8.3g
- sugars4g
- fibre4.2g
- protein35.5g
- salt3.5g
Ingredients
- 500g leaf spinach
Spinach
spin-atchUsed in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- butter, for greasing
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- about 500g (2 fillets) smoked haddock, skinned and cut into 4 portions
- 12 cherry tomatoes
For the topping
- 200ml double cream or crème fraîche
- juice ½ lemon
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 100g cheddar cheese, grated
Cheddar
Ched-ahOnce cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 2 spring onions, sliced
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- small grating nutmeg
Nutmeg
nut-megOne of the most useful of spices for both sweet and savoury…
- handful dried breadcrumbs
Method
Heat oven to 180C/160C fan/gas 4. Place the spinach in a large colander in a sink and carefully and slowly pour over a kettleful of hot water to wilt it. Cool again under the cold tap then squeeze out as much liquid from the spinach as possible. Butter a medium gratin dish. Roughly chop the spinach and scatter evenly over the base of the dish. Season the spinach lightly with salt and pepper and lay the haddock fillets, skinned side down on top. Nestle the tomatoes among the haddock fillets.
Mix all the ingredients for the topping, except the breadcrumbs, in a small bowl and season with lots of pepper and a little salt. Dollop and spread the mixture over the fish and spinach. Scatter everything with the breadcrumbs and bake for 30 mins until bubbling and golden. If you like things really grilled finish for a few mins under a hot grill. Serve straight from the dish.
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