Fish Florentine

This dish is perfect as a delightful starter or a satisfying main course paired with a fresh salad. Imagine a crunchy topping that gives way to a rich, creamy cheese sauce, all resting on a bed of tender fish and vibrant spinach. Each bite is a comforting blend of flavors and textures that will leave you craving more.

1. 1

   Melt 30g butter in a large frying pan or wok, add peeled sliced garlic cloves.

2. 2

   Sautee until cooked and flavour in the butter, (be careful not to burn the butter keep on a low heat) then remove with a slotted spoon.

3. 3

   Add the spinach bit by bit. Stir until wilted.

4. 4

   Turn into a large souffle/oven-to-table deep dish spreading evenly across. NB there will be some green liquid in this too that is ok.

5. 5

   Place remaining butter, flour, milk and seasoning into a deep saucepan, whisking continuously as you turn low heat on.

6. 6

   In a few minutes the sauce will heat up and then thicken.

7. 7

   Add grated cheese to your taste. Season.

8. 8

   Place raw fish pieces evenly spaced on the layer of spinach. Season.

9. 9

   Pour the cheese sauce evenly over the fish layer.

10. 10

    Using a hand held grater, grate bread/crusts evenly over the top to create a topping. Season. Then grate parmesan cheese over this in an even layer.

11. 11

    Put in a hot oven 180-190 for 35-50 min depending on thickness of fish fillets and when top is crunchy and golden.