Baked Haddock with Spinach Cream Sauce and Eggs
- 1 kilogram fresh Spinach
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 150 grams Whipped cream
- freshly ground peppers
- freshly grated Nutmeg
- 4 Haddock fillet about 120 g (about 4 ounces) each
- 1 Tbsp lemon juice
- butter (for greasing the pan)
- 4 eggs
- 125 grams shredded Mozzarella
Rinse the spinach and spin dry. Peel the shallot and garlic and chop finely. Melt the butter in a large pan and sauté the shallot and garlic until softened. Add the spinach and cook until wilted. Stir in the heavy cream and season with salt, pepper and nutmeg. Remove from heat.
Preheat the oven to 180°C (approximately 350°F). Grease a baking dish with butter.
Rinse the haddock fillets, pat dry, drizzle with lemon juice and season with salt and pepper. Transfer the spinach mixture to the prepared baking dish and evenly place the haddock fillets on top. Make 4 wells in the spinach mixture and crack 1 egg into each. Season with salt and pepper and sprinkle the mozzarella cheese over the top. Bake for 25 minutes, until the eggs and fish are cooked through and the cheese is bubbly.