Baked fish rarebit

• porsi: Serves 4

Bahan-bahan

For the rarebit sauce

30g butter

1tbsp flour

1 tsp Worcestershire sauce

400ml milk

80g mature Cheddar, grated

1 tbsp wholegrain mustard

Salt and black pepper

For the fish:

50g butter

1 garlic clove, crushed

500g cherry tomatoes, halved

800g baby spinach leaves

4 smoked or fresh white fish fillets, skinned

40g Cheddar, grated

To serve:

Baby potatoes, boiled or roasted

Petunjuk

1 Preheat the oven to 190C/170C fan/gas mark 5.

2 For the rarebit sauce, melt the butter in a heavy based saucepan over a medium heat. Stir in the flour and Worcestershire sauce and cook, stirring, for one minute.

3 Slowly whisk in the milk until well combined and smooth. Turn the heat o edium-high and slowly bring to the boil, whisking constantly. Simmer for 2-3 minutes, then mix in the grated cheese and mustard, season and set aside.

4 For the fish, melt half of the butter in a large pan over a medium-high heat. Add the garlic and cook for 30 seconds. Add the tomatoes and toss them in the garlic butter for one minute. Transfer into the base of a baking dish and spread out in an even layer.

5 Melt the remaining butter in the same pan over a high heat and add the spinach. Cook until just wilted, then transfer to a colander and squeeze out any excess liquid. Arrange the spinach evenly over the tomatoes in the baking dish and season generously with black pepper. Place the fish fillets on top.

6 Heat the rarebit sauce over a medium-high heat. Spread the sauce evenly over the fish until completely covered, then sprinkle over the grated cheese.

7 Bake for 30 minutes or until the fish is completely cooked throughout and the sauce is browned and bubbling. Serve with baby potatoes.