White fish, spinach and potato bake

Serves 4 Ready in 1 hour

500g peeled floury potatoes, cut into thick slices Low-calorie cooking spray 1 large onion, halved and thinly sliced

300g spinach, washed and dried

1 level tbsp cornflour

100g extra-light soft cheese 150g plain quark

1 garlic clove, crushed

tsp freshly grated nutmeg 600g frozen white fish fillets, thawed

50g reduced-fat cheddar cheese

Vegetables, to serve 1 Preheat the oven to 180C/fan 160C/ gas mark 4. Put the sliced potatoes into a saucepan of boiling water over a high heat, bring back to the boil and simmer for 5 minutes or until just tender. Drain and set aside. 2

Meanwhile, spray another saucepan with low-calorie cooking spray. Add the onion and 2 tbsp water, cover and cook over a low heat for 10 minutes or until soft. Uncover the pan, increase the heat slightly and cook until all the excess water has evaporated. Season lightly, scoop on to a plate and set aside. 3 Spray the pan with a little more lowcalorie cooking spray and return it to a high heat. Add the spinach a large handful at a time, stirring and adding another handful once the last one has softened until it has all wilted. Tip into a colander and press out the excess liquid. 4 Measure out 100ml water and mix a little of it with the cornflour to make a paste. Whisk in the soft cheese, quark, garlic, nutmeg, the rest of the water and a little seasoning. 5

Spray an ovenproof dish with lowcalorie cooking spray. Arrange the fish fillets in a single layer and cover with the onion, spinach and half the quark mixture. Overlap the potatoes on top and spread with the rest of the quark mixture. Sprinkle with the cheddar and bake for 40 minutes or until cooked through. 6

Shortly before the end of the baking time, preheat the grill to high. Remove the dish from the oven and grill for 2 minutes or until the top is golden and bubbling. Serve hot with some vegetables.