THE FITBUG RECIPE BOOK

Posted 25 March 2008

Haddock with Spinach and Leek Stuffing

Calories per serving: 267

Nutritional Benefits Leeks and spinach are an excellent source of folate, needed for the production of healthy red blood cells. Leeks also contain prebiotics which can help to increase the number of healthy bacteria in the gut. Haddock is low in fat, and a great source of lean protein, which the body needs to build and repair cells.

Ingredients: Serves 4

• 4 fillets of haddock, skinned
• 1 lemon

• 1 tablespoon of olive or rapeseed oil
• 2 leeks trimmed, washed and shredded
• 200g baby spinach leaves
• 75g/3oz creamy goats’ cheese
• 75g/3oz fresh wholemeal breadcrumbs
• 1/2 tsp freshly grated nutmeg
• Seasoning of sea salt and ground black pepper

• 1. Prepare the filling. Heat the oil and sweat the shredded leeks for 2 - 3 minutes to soften. Add the spinach leaves and cook briefly until just wilted. Place ingredients into a colander and squash out juices using a potato masher. Combine leek and spinach mix with the cheese, nutmeg breadcrumbs and seasoning.
• 2. Lay the haddock fillets flat on a chopping board. Spread with the filling and roll up. Rest in a shallow ovenproof dish lined with baking parchment. Sprinkle with lemon juice. Cover with wetted baking parchment and cook for 20 - 25 minutes until the fish is just cooked.
• 3. Serve immediately with new potatoes and a watercress and rocket salad




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