Lunch Sunday 28 January - Haddock with Shallots, Spinach & Potatoes

Haddock with Shallots, Spinach & Potatoes
1 tablespoon (15g) butter
4-6 echalion shallots (about 280g)
4 cloves garlic
1 glass (125ml) white wine
150g raw spinach
1 Cyprus potato, cubed and par-boiled for 3 minutes
225g haddock
salt, pepper, nutmeg

Melt the butter in a non-stick skillet and add the garlic and sliced shallots. Cook over low heat until caramelised, about 30 minutes or more.

Add the spinach, the potatoes and the wine and simmer, covered, for a further 5 minutes. Season with salt, pepper and a touch of nutmeg.

Season the haddock fillets and roll up. Tuck into the dish and cook, covered, for a further 7-10 minutes until the fish flakes with a fork.

Nutrition Data per serving
Calories (kcal) 573.6
Carbohydrate (g) 61.0
Protein (g) 57.6
Fat (g) 11.2
Fibre (g) 11.7

Another bigger than usual meal! The fridge is stuffed after my M&S blow out, so I am eating for England at the moment.

I got three bags for echalion shallots at Sainsbury's for 10p each, marked down as they were short lived. I don't really worry much about "best before" dates for things like onions and shallots - it is pretty obvious when they are on the turn and these were sound.