Slimming World - Roasted Haddock with spinach-filled peppers

Serves 4

Original - Free

Ingredients

2 red peppers, halved and seeded

2 yellow peppers, halved and seeded

Fry light

salt and freshly ground black pepper

425g bag spinach, washed

2 garlic cloves, crushed

142g quark

20g pack fresh basil, chopped

1 level tsp Dijon mustard

4 haddock fillets

2 ripe vine tomatoes, thinly sliced

Method

1. Preheat the oven to 190c/375f/Gas 5. Place the pepper halves onto a roasting tray, cut side up. Spray with fry light and season. Roast for 15 minutes.

2. Meanwhile place the spinach and garlic in a large pan, cover and cook over a high heat for 2 minutes until just welted.

3. Mix in the quark, basil and mustard with some seasoning and spread over the haddock. Arrange the sliced tomatoes on top, place on a sheet of parchment paper on a baking tray.

4. Fill the roasted peppers with the spinach and cover with foil. Place back in the oven along with the tray of haddock. Cook for 20-25 minutes (depending on the thickness of the fish). Serve the fish with 2 pepper halves.