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Don’t fret if you don’t have fresh fish, frozen fish works a charm in this delicious dish.

Less than 30 minutes

Serves 4

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Ingredients:

  • 4 (about 80g each) frozen haddock fillets, defrosted
  • 1½ cups (375ml) milk
  • Glug olive oil
  • ½ packet (50g) Swiss chard
  • 1 clove garlic, chopped
  • Squeeze of lemon juice
  • Salt and milled pepper
  • 8 slices PnP Californian sourdough bread, toasted
  • 4 soft-boiled eggs, peeled and halved
  • 1 packet (200g) readymade cheese sauce, heated
  • Wild rocket, for serving

Method

  1. Place haddock and milk in a pan, cover and simmer until just cooked.
  2. Remove haddock, flake with a fork and set aside.
  3. Heat oil in a pan and sauté Swiss chard with garlic until wilted.
  4. Add lemon juice and seasoning.
  5. Place toast on a serving platter and top with flaked haddock, Swiss chard and eggs.
  6. Drizzle with cheese sauce and garnish with rocket just before serving.
 
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