Ingredients

• 1 tbsp olive oil
• 200g/7oz haddock
• skin scored with a sharp knife
• salt and freshly ground black pepper
• 2 tbsp balsamic vinegar
• dash olive oil
• ¼ onion
• finely sliced
• ½ red chilli
• chopped
• 125g/4½oz baby spinach
• salt and freshly ground black pepper
• 3 tbsp balsamic vinegar
• 1 tbsp Greek-style yoghurt
• 1 sprig fresh parsley
• to garnish

Directions

• For the haddock
• heat the oil in a frying pan
• season the haddock with salt and freshly ground black pepper and fry skin-side down for two minutes. Turn over
• drizzle over the balsamic vinegar and cook for a further 1-2 minutes
• or until just cooked through. Remove from the heat and set aside in a warm place.
• For the spicy spinach
• heat the olive oil in a frying pan
• add the onion and fry over a low heat until softened but not coloured.
• Add the chilli and fry for one minute. Add the spinach
• season with salt and freshly ground black pepper and stir until wilted. Drain off any excess liquid.
• To serve
• pour the balsamic vinegar into a small pan and simmer for five minutes
• or until reduced and syrupy.
• Pile the spicy spinach onto a serving plate
• top with the haddock and pour the balsamic reduction around the plate. Top with a dollop of yoghurt and a sprig of parsley.