- 450g Frozen Spinach
- 4 Tomatoes, skinned & sliced
- 500g boneless, skinless white fish
- 125g Broccoli, cut into small florets
- 125g Carrots, peeled and cut into small cubes
- 1.5 cups low fat milk
- 1 tbsp cornflour
- 1/2 cup grated cheese
- Salt & Pepper to taste
In a saucepan, cover spinach with water and cook for 3 to 5 minutes until soft. Drain well, then put into the bottom of a heavy based casserole dish. Cover with the tomatoes, then the fish.
In a small pan simmer the broccoli and carrots in 1 cup milk for 3 minutes.
Mix the corflour with the remaining milk, add to the pan, stir well, bring to the boil then cook for 1 minute. Remove from heat, stir in cheese, salt and pepper and pour sauce over the fish.
Cppl om a [rejeated pver (200 degrees) for about 20 minutes, until the topping is brown and bubbling.