Smoked haddock gratin
Get your omega-3s from this decadent fish dish.
500g smoked haddock, skinned and cut into four portions
12 cherry tomatoes
For the topping:
200ml double cream or crème fraiche
Juice of half a lemon
100g cheddar cheese. Grated
2 spring onion, sliced
Small grating of nutmeg
Handful dried breadcrumbs
1. Heat the oven to 180ºC.
2. Place the spinach in a large colander in the sink and carefully 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.
3. Butter a medium-sized baking 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 cherry tomatoes among the haddock fillets.
4. Mix all the ingredients for the topping, except the breadcrumbs, in a small bowl and season with lots of pepper and a little salt.
5. Dollop and spread the mixture over the fish and spinach. Scatter everything with the breadcrumbs and bake for 30 minutes until bubbling and golden.