Haddock and egg florentine bake

9 December 2010

Haddock and egg florentine bakeSpinach and eggs are the perfect combination, and both are good sources of the antioxidant zeaxanthin, which has been shown to be important for eye health. The haddock provides plenty of protein, and you can use the smoked variety to add extra flavour.

300g tub of fresh cheese sauce

500g haddock fillets

4 eggs, semi-hard boiled, roughly chopped

800g young leaf spinach

40g fresh breadcrumbs

2 tbsp chives, finely chopped

Pinch of nutmeg

150g mozzarella, chopped

40g freshly grated Parmesan

Freshly milled pepper

Pre-heat the oven to 220°C/Gas Mark 7. Place the spinach in microwavable dish with a little water and microwave for 1 minute to wilt. When cooled slightly, roughly chop. Mix the chives with the cheese sauce.

Add 2 tablespoons of the sauce to the spinach, season with black pepper and nutmeg, then arrange in a large ovenproof dish. Place the fish fillets and chopped eggs on top of the spinach and season again.

Scatter the mozzarella over the surface, then spoon the rest of the sauce evenly over the fish, using a spatula to spread it to the corners. Mix the Parmesan with the breadcrumbs and scatter this over the sauce. Place the dish in the oven and bake for 25-30 minutes or until the top is golden. Serve with peas.

Calories: 550 Fat: 5.71g Saturates: 3.74g Total Sugar: 1.57g Salt: 0.12g