Baked Smoked Haddock with Spinach

Baked Smoked Haddock with Spinach

Receip from WW message boards.

serves 4
1 serving = 191kcal/2g fat


3 baby leeks, finely chopped
150ml dry white wine (not essential because I forgot to add it and it still tasted fantastic)
2 x 400g cans chopped tomatoes
1" piece of ginger finely chopped
2 tsp stock powder
8 oz (225g) fresh spinach
4 smoked haddock fillets
freshly ground black pepper
1 yellow bell pepper sliced.

Preheat oven to 180C, 350F, GM4. preheat a non-stick pan till hot.


Dry-fry the leeks in the pan till soft ( I added 1 tbps of carotino oil). Add the wine, tomatoes, ginger and stock powder and then gently simmer for 15 mins until the sauce has reduced.


Chop the spinach and place in the bottom of an oven proof dish. Season the fish on both sides with lots of black pepper and place on top of the spinach.

Pour the sauce over the fish and sprinkle with the yellow pepper slices, season the dish again with more ground black pepper, cover with a piece of greaseproof paper.

Bake in the oven for 6-8 minutes until firm but not overcooked.


Serve this with steamed green beans and baby carrots or other vegetables of your choice