Stuffed Haddock

2 haddock fillets, about 350 g/12 oz each
2 slices wholemeal bread, crumbled
3 tablespoons finely chopped parsley
1/2 teaspoon finely grated lemon rind
1/2 teaspoon thyme
1/2 teaspoon salt
freshly ground white pepper
25 g/1 oz polyunsaturated margarine, melted
skimmed milk
2 large tomatoes, sliced

Place one haddock fillet, skin side down, in a greased shallow heatproof dish.

Make a stuffing by combining the breadcrumbs with 1 tablespoon of the parsley, the lemon rind, thyme, salt and pepper, and binding loosely with 15 g/1/2 oz of the margarine and a little milk. Cover the fish with the stuffing and put the second fillet, skin side up, on top. Arrange a line of tomato slices along the centre and sprinkle with the remaining parsley. Coat with the remaining margarine and bake, uncovered, in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 40 minutes.

SERVES 4