Smoked Cod and Spaghetti Gratin (adapted from Good Food Magazine April 2012)
500g leaf spinach
3 smoked haddock fillets, skinned and cut into chunks
12 cherry tomatoes
200ml low fat crème fraîche
juice ½ lemon
100g cheddar cheese, grated
2 spring onions, sliced
small grating nutmeg
handful dried breadcrumbs
Preheat oven to 180C.
Bring a pan of water to the boil and cook the spaghetti according to packet instructions.
Place the spinach in a large colander in the sink and pour over a kettleful of hot water to wilt it. Run under the cold tap to cool it then squeeze out as much liquid from the spinach as possible. Roughly chop the spinach and scatter evenly over the base of a dish. Season the spinach lightly with salt and pepper. Scatter the smoked cod chunks and tomatoes on top.
Mix together the creme fraiche, lemon juice, cheddar, spring onion and nutmeg in a small bowl and season. Spread the mixture over the fish and spinach. Scatter over the breadcrumbs and bake for 30 mins until bubbling and golden. Serve.