Recipes:Quick smoked haddock & spinach gratins

Quick smoked haddock & spinach gratins

Speedy, warming supper in minutes? No problem, says olive food editor Janine Ratcliffe

Ingredients

  • 200g bag spinach , washed
  • butter
  • 2 x 150g skinless smoked haddock fillets
  • 100ml half-fat crème fraîche
  • 1 tsp Dijon mustard
  • 75g Gruyère , grated
  • 2 tbsp breadcrumbs

Method

  1. Heat the oven to 220C/fan 200C/gas7. Wilt the spinach with a little butter in a pan or in the microwave and season well. Press out any excess liquid with the back of a spoon then divide between two individual ovenproof gratin dishes and sit the fish on top.
  2. Mix the crème fraîche, mustard and cheese then season. Spread over the top of the fish then sprinkle on some breadcrumbs. Bake for 15-20 minutes until golden, bubbling and fish is cooked through.

PER SERVING

445 kcalories, protein 44,4g, carbohydrate 13,4g, fat 24,2 g, saturated fat 14,2g, fibre 2,4g, salt 4,4 g