lighter cod florentine

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

240g spinach

25g sunblush tomatoes

50g clover light

25g plain flour

350ml skimmed milk

40g reduced fat cheddar, grated

20g parmesan, grated

1/4 lemon


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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s