This delicious fish dish can be made in one ovenproof dish, cutting down on the dishes afterwards!
|1 ½ cups||Milk|
|¾ cup||Tasty cheese, grated|
|100 g||Spinach, washed and drained|
|4 fillets||White fish (Main)|
|¼ cup||Fresh parsley, roughly chopped|
|2 tsp||Dijon mustard|
|1 pinch||Cayenne pepper|
|25 g||Breadcrumbs, dried|
|25 g||Parmesan cheese, grated|
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- Heat oven to 200C.
- Melt butter in a small saucepan, add flour, stir and cook over a gentle heat for 1 minute. Pour in the milk, whisking as you go. Continue to whisk, bring to the boil and allow to thicken. Add cheese and stir until melted, then season to taste with salt and pepper.
- Butter a large ovenproof dish and scatter over the spinach. Arrange fish fillets on top.
- Mix half the parsley with cheese sauce, mustard and cayenne pepper, then pour over the fish. Mix together remaining parsley with breadcrumbs and parmesan, season well and scatter on top.
- Bake for 25 minutes until bake is bubbling and crumbs are golden.