Prep time
25 mins
Cooking Time
25 mins
Serves
2
Ingredients
280g MSC haddock, chopped into smaller portions
100g spinach
1 red onion, diced
1 clove of garlic, diced
1 tbsp olive oil
6 caper berries
2 tbsp coriander, stalks and leaves chopped, extra to garnish
1 tbsp harissa paste
400g chopped tomatoes
50g feta cheese
3 free range eggs
1 preserved lemon, finely sliced
Salt and pepper
To garnish:
1 tbsp Pomegranate seeds
1 tbsp coriander, chopped
Method
- Preheat your oven to 200˚C. In a skillet or ovenable frying pan heat some oil and sauté your onion and garlic for 2-3 mins on the hob. Add in all your spinach to wilt followed by harissa paste, coriander and chopped tomatoes. Simmer this mixture for 4-5 mins and then remove from the heat.
- Carefully place your haddock, caper berries and feta into the top of the dish and finish with your eggs. Bake for 8-10 minutes until both the fish and eggs turn opaque. Cook a little longer if you don’t like runny yolks. Garnish with coriander, pomegranate seeds and salt and pepper.