Smoked Haddock Gratin

This was a really tasty, lovely and creamy and I love the taste of the smoked fish, with the juiciness of the tomatoes.

Smoked Haddock Gratin (from BBC Good Food)
(Serves 4)

500g spinach

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.