- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 30 minutes
- Effort: easy
- 1 tbsp olive oil
- 100 g button mushrooms, finely chopped
- 150 g breadcrumbs
- 100 g butter
- 50 g parsley, finely chopped
- 50 g fresh coriander, finely chopped
- 2 ripe plum tomatoes
- 4 thick-cut haddock fillets, each 150g
- 15 g wholegrain mustard
- 250 g spinach leaves
- 1 tsp freshly ground black pepper
- pinch of dried red chilli flakes
- juice and grated zest of 1 lemons
1. Heat a heavy-based frying pan until hot. Add the olive oil, then the mushrooms and fry, stirring often, until softened. Drain the mushrooms thoroughly.
2. Preheat the oven to 200°C/gas 6.
3. Using a food processor, blend together the breadcrumbs, 50g of butter, parsley and coriander into a paste, then set aside.
4. Using a food processor, purée the tomatoes.
5. Place the haddock fillets on a lightly oiled baking sheet, and spread the mustard evenly over the haddock.
6. Layer the pureed tomatoes over the haddock, then top with the fried mushrooms. Spread the herb paste evenly over the mushrooms.
7. Bake the haddock for 15 minutes.
8. After the haddock has been baking for 10 minutes, heat the remaining butter in a heavy-based frying pan. Add the spinach and fry, stirring often, until wilted. Season with the pepper, chilli, lemon juice and zest.
9. Transfer the pan-fried spinach to a warm serving plate. Top with the baked haddock and serve at once.
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