Decadent, rich and cheesy, you’d never know this wasn’t the full on luxurious version, pimped up with a few bursts of sunblush tomato flavour. Perfect weekend food all the family will enjoy.
serves 4, 6 smartpoints per portion
4 x chunky cod loins
25g sunblush tomatoes
50g clover light
25g plain flour
350ml skimmed milk
40g reduced fat cheddar, grated
20g parmesan, grated
heaped tbsp. of chopped parsley
Heat oven to 180 fan.
Wilt the spinach by placing in a colander in the sink and pour boiling water over. Leave to cool, then squeeze out the water. Place the spinach into the base of an ovenproof dish big enough to hold 4 fish fillets. Place the fish on top of the spinach then scatter over the sunblushed tomatoes. Squeeze a little lemon juice over the fish.
To make the white sauce, melt the clover in a pan, stir in the flour, cook off for a few secs then whisk the milk in slowly. Simmer for a few minutes until thickened then add the mustard powder, cheddar and half of the parmesan. Season with salt and pepper.
Pour the sauce over the fish, sprinkle the last of the parmesan over, and bake for about 20 minutes until golden and bubbling.