Baked haddock with tomatoes and spinach

Preparation time: 15 minutes
Cooking time: 15 minutes



400g (14oz) spinach, roughly chopped
Salt and freshly ground black pepper
Fry Light
2 x 250g (9oz) haddock fillets
4 ripe plum tomatoes, finely chopped
400g (14oz) very low fat natural yoghurt 3 egg yolks
1/2 tsp nutmeg
2 tbsp grated Cheddar cheese (optional)
4 tbsp dried wholemeal breadcrumbs


  1. Preheat the oven to 200C/R6. Boil the spinach for 2-3 minutes, drain thoroughly and finely chop. Season well.
  2. Lightly spray a medium, shallow ovenproof dish with Fry Light. Spread the spinach evenly in the bottom of the dish, then place the haddock on top in a single layer. Season well, scatter with the chopped tomatoes and place in the oven for 6-8 minutes.
  3. Meanwhile, mix together the yoghurt, egg yolks and nutmeg, and season well.
  4. Remove the fish from the oven and spoon the yoghurt mixture evenly over each fish portion. Sprinkle with the Cheddar, if using, and the breadcrumbs.
  5. Place under a medium-hot grill for 4-5 minutes, or until the sauce is golden and bubbling and the fish is cooked through. Serve immediately.

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