• 4 x skinless haddock fillets
• 1 large tomato, sliced
• 4 tbsp Parmesan, grated
• Knob of butter
• 1 onion, chopped
• 300ml milk
• 4 large, floury potatoes, thinly sliced
• 400g spinach leaves
• 100g light cream cheese, at room temperature

1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
2. Melt the butter in a saucepan over a medium-high heat and cook the onion for five minutes until softened. Add the potato slices and stir to coat.
3. Add the milk and bring to a simmer. Cook for 7-8 minutes until the potatoes are tender.
4. Meanwhile, heat the spinach in a frying pan over a medium-high heat until wilted. Remove from the pan and drain off any excess liquid.
5. Stir the spinach with the cream cheese until combined. Spread into the bottom of a roasting tray. Top with the potatoes.
6. Arrange the haddock pieces on top. Lay sliced tomatoes on top of the fish and sprinkle with the Parmesan.
7. Bake for 15-20 minutes, or until the fish flakes easily. Serve warm.