Fish Florentine

  • 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.

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