A retro recipe from 2004, combining tender fish fillets, spinach, tomatoes and a crunchy topping of crush crisps (chips).
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Prep Time 10mins
Cook Time 10mins
Total Time 20mins
Course main, Main Course
4175g/6oz pieces of cod fillet (or other white fish)
1clovegarlic peeled and sliced
500gspinach, rinsed and drained
1/2tspfreshly grated nutmeg
125g mascarpone cheese
75gg/3oz Cheddar cheesegrated
30g plain crisps, lightly crushed
Preheat the grill to high. Place the cod on a foil lined grill pan. Season with salt and pepper. Top with tomato slices. Grill for 3-4 minutes until the fish is cooked through.
While the fish is cooking, heat the oil in a large pan. Fry the garlic of r1 min. Add the spinach. Cover; cook over a medium heat for 3-4 minutes until wilted. Draini n a sieve, pressing out the excess liquid with the back of a spoon. Season with nutmeg and freshly ground black pepper. Keep warm.
Apread the mascarpone over the tomatoes an fish. Top wth Cheddar chees; season. Grill for 2-3 minutes until melted. Scatter over the crisps; gril lfor 1 min until golden. Serve the fish with the warm spinach.