Smoked Haddock Gratin (from BBC Good Food)
butter, for greasing
2 large smoked haddock fillets, skinned and cut into 4 portions
12 cherry tomatoes
200ml half fat crème fraîche
juice ½ lemon
100g cheddar cheese, grated
2 spring onions, sliced
small grating nutmeg
handful dried breadcrumbs
Preheat the oven to 180C.
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.
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 the breadcrumbs over the top and bake for 30 mins until bubbling and golden. Serve.