Smoked Cod and Spaghetti Gratin

This was really lovely it's sort of the amalgamation of two recipes I had a look at and it worked perfectly. It was lovely and creamy and I loved the flavour of the smoked cod.

Smoked Cod and Spaghetti Gratin (adapted from Good Food Magazine April 2012)
(Serves 4)

250g spaghetti

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.