Smoked Haddock & Potato Bake
Over a year ago
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Ingredients
- 2 lge baking potatoes
- 225g bag fresh baby leaf spinach
- 4 x 175g skinless smoked haddock fillets (undyed is better)
- 4 tbsp ½ fat creme fraiche
- 50g extra mature cheddar. grated
Accompaniment
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Description
HEALTHY!!! Ok, too much to eat for the past week over Christmas, time to get back to reality! But because this has a creamy cheesy topping it doesn't shout low fat!!
Method
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1
1. Pierce the potatoes all over with a sharp knife. Microwave on high for 16 minutes. Leave to stand for 3 minutes, then slice thickly.
2. Scatter the fresh spinach into the base of a large microwaveable dish and arrange the potatoes on top. Place the fish on the top. Drop on spoonfuls of creme fraiche and sprinkle with theese.
3. Cover with cling film and pierce serveral times. Microwave on high for 8 minutes. Stand for 2 minutes. Remove the cling film.
4. Grill under a preheated grill for 3 minutes.
Chef's Tips
Just serve this with lots of other fresh vegetables - you could fling a poached egg on top just to cheat on the calories a little!
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