450gms smoked haddock fillets
400gm spinach, coarsely chopped
300gm cherry tomatoes, halved
500ml fat free milk
100gm fat reduced cheddar, grated
2 Tblsp cornflour
2 Tblsp wholegrain mustard
Method
Heat the oven to 180ºC.
Make a cheese sauce using the milk, cornflour and nearly all the cheese.
Stir in the mustard.
Spray a large oven-proof dish with non-stick cooking spray.
Cover the base of the dish with the tomato halves.
Next, distribute the spinach evenly over the tomatoes.
Lay the fish pieces on top of the spinach.
Pour over the cheese sauce, spreading with a spoon so that everything is covered.
Sprinkle on the remaining cheese.
Bake for 35 – 40 minutes until the fish flakes easily.
Brown under the grill if necessary.
Serve with crusty bread, if desired.
