This delicious and vibrant dish is my first recipe using Smartpoints. I've been following the new plan for three weeks now and I'm finding I'm eating much more fish and chicken these days as the protein-rich foods are so low in Smartpoints! I seem to be feeling much more full up too.
I had been cooking smoked haddock in quite a traditional way, enjoying it poached with some celeriac mash which is also lovely....but decided to invent this easy peasy baked dish as it takes minutes to prepare, 30 minutes to bake and is a really tasty and wonderful break from the norm.
It's a very versatile recipe too as you could ring the changes in all sorts of ways-trying different types of fish, toppings and veggies to add variety and prevent boredom.
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You Will Need : (Serves 2)
Recipe works out to 7sp/approx.549kcal
per portion
200g fresh spinach
1/2 teaspoon grated/ground nutmeg
20 individual cherry tomatoes
Two 120g fillets smoked haddock
100g Total 0% Fat Greek Yogurt
60g Philadelphia lightest soft cheese
40g cheddar cheese
1 clove garlic
black pepper
1 tablespoon fresh breadcrumbs
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Preheat the oven to 180C/350F/Gas4
Wilt the spinach quickly in a dry pan or by pouring boiling water onto it in a colander. Rinse with cold water then drain/squeeze out any excess water.
Chop the spinach roughly, pop into an ovenproof dish and sprinkle with nutmeg. Halve the cherry tomatoes, scatter around the dish then place the haddock fillets skin-side-down on the top.
Just look at these colours!
So vibrant and just says HEALTHY to me!
Now mix the yoghurt, cream cheese, cheddar, crushed garlic and black pepper to taste
(I like a generous amount) This dish needs no salt added as the smoked haddock is so flavoursome in its own right.
Spread the cheesy yoghurt mixture generously over the haddock and try to cover most of the vegetables. Don't worry if the edges are exposed-you will just get lovely roasted tomatoes which add a different texture to the dish.
Finally, blitz a little bread (whatever you have even if it's stale!) to make a few breadcrumbs. Scatter one tablespoon of the breadcrumbs over the top of the finished dish.
Place in the preheated oven for 30 minutes until baked and bubbly. If the top looks a little bland, grill for a few minutes to turn it a beautiful golden colour.
Divide into two equal portions and enjoy! This dish needs no accompaniment and is really delicious and filling.
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TIPS
Try using cod spread with 1 tablespoon of pesto sauce per portion
(This will add 1sp/45kcal per portion)
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Try layering mushrooms with the spinach
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Add a poached egg on serving to give a really filling protein boost
(This will add 2sp/90kcal per portion)
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