4 tbsp Half Fat Creme Fraiche
4 X 175g Skinless Smoked Haddock Fillets (natural is better)
225g Bag Fresh Baby Leaf Spinach
2 Large Baking Potatoes
50g Grated Extra Mature Cheddar Cheese
Pierce the potatoes all over with a sharp knife. Microwave on high for 16 minutes. Leave to stand for 3 minutes, then slice thickly.
Scatter the fresh spinach into the base of a large microwaveable dish and arrange the potatoes on top. Place the fish on the top. Drop on spoonfuls of creme fraiche and sprinkle with cheese.
Cover with cling film and pierce several times. Microwave on high for 8 minutes. Stand for 2 minutes. Remove the cling film.
Grill under a preheated grill for 3 minutes.
Hints ‘n’ Tips
Just serve this with lots of other fresh vegetables – you could fling a poached egg on top just to cheat on the calories a little!
CLICK HERE to go to the recipe on MyDish.co.uk.