A light supper dish for after work. Perfect for those days when you want something quick and tasty and packed full of goodness.
2 Smoked Haddock fillets
2 large potatoes (or sweet potatoes)
1 small onion, finely chopped
2 large carrots
2 large eggs, beaten
Generous handful of spinach
2 small vines of tomatoes
Salt and pepper to taste
Cheddar and chive sauce for drizzling
Preheat your oven to 180 degrees. Add the vine tomatoes to a baking dish. Drizzle them lightly with olive oil and season. Roast for 30-35 minutes or until the tomatoes are soft.
Place the potatoes and carrots in lightly salted water for 10 minutes. Drain, peel and then coarsely grate.
Put smoked haddock fillets on a baking tray and drizzle with oil. Season and bake in the oven for 15 minutes, or until flaky.
Add the potatoes, carrots, sliced onion and the beaten eggs to a bowl, and season.
Divide mixture into four large rostis. Add some oil to a pan and place in the rostis, cooking two at a time. Cook on a low heat for 5/6 minutes. Flip, then cook for the same amount of time on the other side.
Add some oil to a second pan and wilt the spinach for 1-2 minutes, then stack the ingredients. Begin with the rosti, then add spinach and smoked haddock. Drizzle with the cheddar and chive sauce and add the vine roasted tomatoes to the side of the plate.
Recipe courtesy of The Saucy Fish Co. For more inspiration check out our blog: http://www.thesaucyfishco.com/magazine/index.html