Smoked Haddock And Cheese Bake

450 g/1 lb smoked haddock fillets
25 g/1 oz grated Parmesan cheese
salt
freshly ground white pepper
150 ml/1/2 pint plain low-fat yogurt
300 ml/1/2 pint skimmed milk
2 eggs, beaten
1 tablespoon chopped parsley

Put the fish in a pan with just enough water to cover. Bring to the boil, then lower the heat and poach gently for 15 minutes or until the fish is tender. Drain offthe water, then place the fish in a baking dish.

Sprinkle the cheese and salt and pepper to taste over the fish. Put the remaining ingredients in a bowl, mix well, then pour over the fish.

Stand the dish in a roasting tin and pour in enough water to come 2.5 cm/1 inch up the sides of the pan. Bake in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 4)) minutes.

SERVES 4