2 Tbs butter
80 g baby spinach
1/2 cup finely grated Parmesan cheese
250 g haddock/smoked hake portions (bones and skin removed)
100 g mini asparagus spears (or fine green beans or tenderstem broccoli) – blanched for 2 minutes
4 spring onions, thinly sliced
1/2 cup double thick cream
zest of 1 lemon
freshly ground salt and pepper to taste
4 large eggs
extra lemon zest and chopped chives for garnish
Arrange the blanched asparagus between the fish and sprinkle with spring onions.
Whisk the cream, zest and seasoning together and pour over the fish and veg.Gently crack the eggs one by one into the crevices between the ingredients. Sprinkle with the remaining Parmesan making sure you cover the eggs.
Season once more.Bake uncovered for +- 20 minutes or until golden and the eggs are just set.Sprinkle with some extra lemon zest and chopped chives. Serve immediately.Recipe reprinted with permission of Bits of Carey. To see more recipes, click here.