September 25, 2020

This article was written for Annabel & Grace, which is now part of Rest Less.

Eight years ago, my friend Amanda served us a deliciously light supper dish that was so yummy I can still remember it quite clearly today. Unfortunately for my waistline, I ate my portion that night with a slice of nutty cob loaf and lashings of  butter, but plain boiled rice would do equally well to soak up the juices. Also, Amanda made everything from scratch, but I’ve adapted her recipe with a couple of cheats, so that it’s even easier to prepare. Unfortunately did not have my camera with me so couldn’t take photo, but looked very like the one I have published here.


Recipe by Amanda, tasted by GraceCourse: MainDifficulty: Simple to make


Prep time


Cooking time




  • Beef tomatoes x 2, sliced

  • Organic frozen spinach 500g

  • Cod fillets (or any white fish) deboned, skinned and cut in half

  • Cheese sauce, 2 tubs

  • Gruyere or Parmesan, grated


  • Layer tomatoes on bottom of large oven proof dish. Season. Pop frozen spinach in a pan and cook on low heat, then drain excess water. Spread spinach over tomatoes. Scatter fish on top and pour over both tubs of cheese sauce. Grate some strong cheese (Gruyere or Parmesan for example – or indeed anything you have left over in your fridge) and season again. Pop in 180 degree oven for 30-40 mins.

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