Cheese and Garlic-topped Haddock

(SERVES 4)

• 25 g/1 oz/2 tbsp low-fat spread
• 4 pieces haddock fillet, about 175 g/6 oz each, skinned
• 50 g/2 oz/ ½ cup low-fat red Leicester cheese, grated
• 15 ml/1 tbsp skimmed milk
• 15 ml/1 tbsp chopped parsley
• 1 small garlic clove, crushed
• Salt and freshly ground black pepper
• Pepper sprigs

To Serve:

• White Chips
• Tomatoes with Courgettes

Grease a shallow flameproof dish with a little of the low-fat spread. Put the fish in it, skinned sides up. Grill (broil) for 3 minutes. Turn over. Mix the remaining low-fat spread with the cheese, milk, parsley, garlic and a little salt and pepper. Spread over the fish and return to the grill (broiler) for about 10 minutes until golden and bubbling and the fish is cooked through. Carefully transfer to warmed serving plates, garnish with parsley sprigs and serve with White Chips and Tomatoes with Courgettes.