Haddock and Spinach Bake

• 200g smoked haddock fillets
• 300g baby spinach leaves
• 30ml white wine
• 30g parmesan
• 50g ricotta cheese
• 2 eggs
• 2 cloves garlic – sliced
• butter for greasing

Method

• Preheat the oven to 200 degrees c and butter a medium ovenproof dish
• In a large deep frying pan on a medium heat, fry the garlic until golden.
• Add the sp9nach and wilt by half
• Increase the heat add the white wine and toss the spinach until fully wilted.
• Grate in the parmesan and stir in the ricotta cheese, season to taste.
• Beat the eggs into the mixture
• Place the haddock fillets into the oven dish and season on both sides.
• Pour the eggy spinach mix over the haddock and bake in the oven for 15 mins