What you need:
Coconut Oil for greasing
2 fillets Smoked Haddock cut into cubes
5 Cherry Tomatoes halved
200g Dairy Free Yoghurt
100g Dairy Free Cheese grated
Half a Red Onion finely chopped
Juice of half a Lemon
1/4 Tsp Nutmeg
Gluten Free Breadcrumbs for topping
How to make:
Preheat your oven to 180 degrees/160 degrees if using a fan oven
Grease your gratin dish with the coconut oil
Boil or steam your Tenderstem, drain and arrange on the bottom of gratin dish
Place the smoked haddock on top of the Tenderstem, fill in the gaps with the cherry tomatoes and season with some salt and pepper
In a small bowl mix the yoghurt, grated cheese, onion, lemon juice and nutmeg along with a lot of pepper and a bit of salt.
Spread the mixture over the fish and Tenderstem and top with the breadcrumbs
Place in the pre-heated oven for 30 mins until golden brown
Serve with honey roasted baby carrots and potatoes to serve 4 people. This dish is so easy to make and if you are like me and miss cheesy dishes then you will love this! The Tenderstem adds a bit of crunch to the dish and the smoked haddock gives it extra flavour.
Let me know if you gave this recipe a try and if you are looking for more Tenderstem recipes check them out www.tenderstem.co.uk.
Disclaimer: I was given a voucher from Tenderstem to buy ingredients to make this recipe. All thoughts, opinions and photographs are my own.