- 4 x 150g (5oz) smoked haddock fillets, skin on
- 25g (1oz) butter, melted
- 4tbsp oil
- 1 onion, finely chopped
- 2.5cm (1 in) root ginger, finely chopped
- 2 small green chillies, de-seeded and finely chopped
- 2 garlic cloves, chopped
- 2 tsp black mustard seeds
- 1 tsp turmeric
- 550g (1lb 4oz) red potatoes, peeled and cut into 2.5cm (1in) cubes
- 250g (9oz) baby spinach
Brush the haddock fillets with melted butter and place on a foil lined baking tray. Season with black pepper.
Heat the oil in a large lidded saucepan that will comfortably hold all the vegetables. Add the onion and cook for 5 minutes until soft. Add the ginger, chillies, garlic, mustard seeds and turmeric and cook for a further couple of minutes. Add the potatoes, stir well so that they get coated in the spices, season with salt, cover and cook for 15 minutes, stirring.
Add the spinach in handfuls, replace the lid and allow the spinach to wilt. Cook for a further 5 minutes until all the spinach has been added and the potatoes are tender.
Meanwhile, heat the grill to its highest setting and cook the haddock for 5-6 minutes or until cooked through.
Divide the potatoes and spinach between four warmed plates and place the haddock on top.