Following on from the Lazy Mediterranean Chicken Pilaff recipe, and as I don't always have new cards to post on here, I thought that some Fridays it might be different to post a recipe instead with the title 'Friday Feast'.
I love to cook but I'm not the world's best at eating a few things and that includes fish. I know it's really good for you and I just love fish and chips, especially when I manage to get back to the North East! So, when I find a fish recipe that I really like it's a bit of an event. This one is a favourite and I've also cooked it for a few friends and rellies who aren't 100% 'fish foodies' and it always goes down well.
Fish Rarebit with Roasted Tomatoes:
250g packet spinach
4 cod or haddock fillets
Salt and freshly ground black pepper
125g (4oz) mature Cheddar cheese, grated
1 level tsp dry mustard powder
1 medium egg (or a large one is fine)
200g (7oz) small tomatoes on the vine (or not, as the fancy takes you)
Olive oil, for drizzling
Set the oven to gas mark 6 or 200°C.
Cook the spinach according to the packet instructions. (Really it just needs to be wilted down a bit). Drain it well and place in the base of an ovenproof dish.
Place the cod or haddock over the spinach and season well with salt and pepper.
Mix together the cheese, mustard, egg and seasoning. Divide the mixture over the fish.
Take the tomatoes off the vine, but leave the stalks on, place them around the fish. Drizzle over a little olive oil.
Bake the fish in the centre of the oven for 20-30 mins, or until the cheese melts and is a light-golden colour, and the fish feels tender when a knife is pressed into it. Remove from the oven and serve immediately.
Things I vary - for two of us I still use the full amount of spinach and the cheesy topping and double it for four people. Haddock or cod loin is lovely instead of fillets - and although the tomatoes on the vine look good a) you can't eat the stalks and b) baby tomatoes are generally cheaper when not on the vine unless you're growing your own of course.
I made this the other evening and it was truly yummy - so long as you like spinach and cheese I guess :) Served with baby new potatoes and broad beans, but asparagus goes particularly well either.
My oven is a bit too keen at the back right - and I forgot to turn the dish during the cooking time so there was a little bit of over browning. I ate that bit!