Serves 4
Original - Free
Ingredients
2 red peppers, halved and seeded
2 yellow peppers, halved and seeded
Fry light
salt and freshly ground black pepper
425g bag spinach, washed
2 garlic cloves, crushed
142g quark
20g pack fresh basil, chopped
1 level tsp Dijon mustard
4 haddock fillets
2 ripe vine tomatoes, thinly sliced
Method
1. Preheat the oven to 190c/375f/Gas 5. Place the pepper halves onto a roasting tray, cut side up. Spray with fry light and season. Roast for 15 minutes.
2. Meanwhile place the spinach and garlic in a large pan, cover and cook over a high heat for 2 minutes until just welted.
3. Mix in the quark, basil and mustard with some seasoning and spread over the haddock. Arrange the sliced tomatoes on top, place on a sheet of parchment paper on a baking tray.
4. Fill the roasted peppers with the spinach and cover with foil. Place back in the oven along with the tray of haddock. Cook for 20-25 minutes (depending on the thickness of the fish). Serve the fish with 2 pepper halves.
Comments