Tender haddock with an oozy cheesy topping and roast baby plum tomatoes baked in the oven for just 30 minutes. A delicious fish dinner idea to try
- 250g packet spinach
- 4 cod or haddock fillets
- Salt and freshly ground black pepper
- 125g (4oz) mature Cheddar cheese, grated
- 1 level tsp dry mustard powder
- 1 medium egg
- 200g (7oz) small tomatoes on the vine
- Olive oil, for drizzling
Set the oven to gas mark 6 or 200°C.
Cook the spinach according to the packet instructions. Drain it well and place in the base of an ovenproof dish.
Place the cod or haddock over the spinach and season well with salt and pepper.
Mix together the cheese, mustard, egg and seasoning. Divide the mixture over the fish.
Take the tomatoes off the vine, but leave the stalks on, place them around the fish. Drizzle over a little olive oil.
Bake the fish in the centre of the oven for 20-30 mins, or until the cheese melts and is a light-golden colour, and the fish feels tender when a knife is pressed into it. Remove from the oven and serve immediately.
Cookery Editor, Sue McMahon, suggests that leaving the stalks on the tomatoes adds colour - but they're obviously not to be eaten!