Today’s Exercise: 25 minutes on the exercise bike, 10,500 steps
From never really cooking with fish before this blog I find myself cooking with it rather often nowadays. In fact rarely does a week go by that I am not making something featuring a form of seafood as a major ingredient. It, however, has taken a while for me to make a second attempt at a fish bake after the gorgeous bacon wrapped monkfish in a Thai green curry sauce.
A recipe in an edition of Good Food magazine tempted me into doing this again. It just seemed SO simple that it would make for an ideal meal to make after a long day in college. One word of warning however: make sure the fish is already skinned before you cook (or even before you buy) as it’s a bloody hassle otherwise.
Ingredients (serves 3):
- 260g baby spinach
- 140g low-fat cream cheese
- 420g haddock, skinless
- 2 beef tomatoes, thickly sliced
- 3 tbsp Parmesan, grated
Preheat the oven to 200 degrees celsius.
Add the spinach to a large saucepan and heat until completely wilted, turn constantly. Remove the spinach with a slotted spoon and add to a baking dish. Mix the cream cheese into the spinach and then lay the fish over it. Top with the tomato slices followed by a sprinkling of Parmesan.
Stick this in the oven for 15-20 minutes so that the fish is nice and flakey.
Adapted from BBC Good Food Magazine – November 2010 issue
Verdict: I am currently planning a Top 10 recipes of 2010 list with myself and my two culinary guinea pigs having their own favourites put in the post. With one of them calling this recipe ‘divine’ and asking me to make it again in a few days I think it is save to say that this is a complete success. It is low in calories, low in fat and tastes great with my Thai asparagus. Put together they total little over 350 calories and are the perfect meal for a dieter on the verge of quitting. Trying this will put anyone’s faith back into low calorie food.
Calorie Count: 251 per serving
