Plaice Florentine

cook 20 mins
  • 15 g (1/2 oz) butter, plus extra for greasing
  • 1 tablespoon plain flour
  • 150 ml (1/4 pint) milk
  • 50 g (2 oz) Cheddar cheese, grated
  • 150 g (5 oz) frozen spinach
  • 2 large plaice fillets, about 175 g (6 oz) each, halved to make 4 thin fillets
  • 25 g (1 oz) Parmesan cheese, grated
  • salt and pepper
  • mashed potato, to serve
  • Melt the butter in a saucepan. Stir in the flour and cook for 2 minutes. Slowly whisk in the milk until smooth. Bring to the boil, whisking, then simmer for a few minutes until thickened. Take off the heat, stir in the cheese and season.
  • Place the spinach in a sieve and pour over boiling water until thawed. Drain well, then roughly chop. Place the fish on a lightly greased baking sheet. Spread a layer of spinach on top of each fillet, then drizzle over some of the white sauce. Sprinkle with the Parmesan.
  • Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes until the fish is just cooked through. Serve immediately with mashed potato.
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