- Pre-heat the oven to 180ºC. Grease a 26 cm diameter ovenproof dish with butter.
- Poach the I&J Haddock Medallions as per the cooking instructions on the pack. Drain and break into pieces.
- Sauté the onion and red pepper in the olive oil. Whisk the eggs and cream together. Season with salt and black pepper.
- Arrange the haddock in the dish. Scatter over the onion and red pepper. Pour in the egg mixture. Bake for about 30 minutes, or until just set in the centre. Allow to stand for 10 minutes before cutting into wedges.
Serve with micro greens and crumbled Feta cheese.