Super Quick Smoked Haddock And Spinach Gratin - cooking recipe

Ingredients

180 g Baby Spinach
6 sun-dried tomatoes, chopped
550 g smoked haddock, skinned and cut into bite size pieces
142 ml double cream
100 g gruyere, grated

Preparation

Preheat the oven to 190c/gas5. Cook the spinach in a large pan for a few minutes, until it wilts. Tip into a collander and remove excess water (press gently).
Put into an ovenproof dish or divide between 4 individual ovenproof dishes.Top the wilted spinach with the tomatoes and the smoked haddock.
Spoon the cream over the fish and season. Spirnkle with the cheese and back for around 20 minutes.