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Haddock Stuffed Courgettes

ingredients

serves 4
4 large courgette (zucchini)s, about 4 oz (100 g) each
1 lb (450 g) haddock fillets, skinned
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1.25 ml (1/4 tsp) turmeric
3 tbsp (60 ml) low-fat natural yogurt
1 egg. size 2, separated
fresh coriander sprigs, to garnish

method

1. Trim the ends from the courgettes, then cut them in half and scoop out and discard the seeds.

2. Place the courgette shells in a saucepan of boiling water and cook for about 5 minutes, until just tender.

3. Drain well and set aside

4. Place the haddock in a saucepan of just enough simmering water to cover.

5. Poach for 8 - 10 minutes, until cooked through and the fish flakes easily.

6. Drain well, then flake, discarding any bones.

7. Put the fish, cumin, coriander, turmeric, yogurt and egg yolk in a bowl and mix well.

8. whisk the egg white and using a metal spoon, carefully fold into the fish mixture.

9. Spoon into the prepared courgette shells and place in an ovenproof dish in a single layer.

10. Cook at 200°C (400°F) mark 6 for 25-30 minutes, until the stuffing is pale golden brown and the courgettes are tender.

11. Garnish with coriander sprigs and serve hot.

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