Smoked fish & cherry tomato rarebit

Smoked fish & cherry tomato rarebit

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(34 ratings)

Ready in 1¼ hours

More effort

Serves 4 - 6
Any kind of white-fleshed fish will do for this divine recipe - it's a great family dish to make

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal645
  • fat40g
  • saturates23g
  • carbs25g
  • sugars0g
  • fibre6g
  • protein49g
  • salt4.99g
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Ingredients

For the rarebit sauce

  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g plain flour
  • a dash of Worcestershire sauce
  • 600ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g strong cheddar, coarsely grated

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 2 tbsp wholegrain mustard

For the fish

  • 50g unsalted butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 garlic clove, crushed
  • 550g cherry tomatoes, halved
  • 900g fresh spinach untrimmed, or 700g/1lb 9oz prepared, washed if necessary

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • pinch of freshly grated nutmeg
  • 550g undyed smoked haddock or cod fillets, skinned and checked for bones

    Haddock

    haad-dok

    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

  • 50g cheddar, coarsely grated

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

Method

  1. Preheat the oven to fan 170C/ conventional 190C/gas 5. To make the rarebit sauce, melt the butter in a heavybased saucepan and stir in the flour and Worcestershire sauce. Cook, stirring, for 1 minute. Remove the pan from the heat and slowly whisk in the milk until combined. Return to the heat and slowly bring to the boil, stirring or whisking constantly. Simmer for 2 minutes then mix in the grated cheese and mustard, season well with salt and pepper and set aside.

  2. For the fish, melt a third of the butter in a large non-stick frying pan, add the garlic and cook until just coloured. Immediately add the tomatoes and toss them with the garlic butter, cooking just enough to heat through. Tip the mixture into the base of a shallow baking dish (a rectangular 28 x 22cm dish is ideal), and spread in an even layer. Melt half the remaining butter in the frying pan and add some of the spinach, cook over a high heat until wilted then tip into a colander. Repeat with the remaining butter and spinach, then press the spinach to drain off any excess liquid, season with salt, pepper and the nutmeg and arrange to cover the tomato layer. Then cover with the fish fillets.

  3. Heat the rarebit sauce and spoon evenly over the fish, spreading it with the back of a spoon so the fish is completely covered, then sprinkle over the grated cheese. (The dish may now be frozen for up to 1 month. To cook, defrost in the microwave or overnight in the fridge and continue as stated adding an extra 10 minutes to the cooking time.) Bake in the oven for about 30 minutes or until brown and bubbling and the fish is cooked through (check by pushing a knife into the fish – the flesh should flake easily). You may like to finish off the rarebit under the grill to brown the top more. Serve straight from the dish.

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Comments, questions and tips

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Comments (41)

lozenge's picture
5

Yummy, did as previous suggestion and layered parboiled potatoes on the bottom - there was a lot of sauce but I had short cut the spinach stage a little as I prefer it not too cooked so this may be the reason why.
Next time I am going to try and cut the cals a bit by omitting the cheese in the sauce and just sprinking it on top mixed with bread crumbs as I am not convinced it was necessary in the sauce which was tasty anyway due to the mustard and worcester sauce.
Will definitely cook again, simple, great to prepare ahead and another way of getting fish into my reluctant husband

lozenge's picture
5

Yummy, did as previous suggestion and layered parboiled potatoes on the bottom - there was a lot of sauce but I had short cut the spinach stage a little as I prefer it not too cooked so this may be the reason why.
Next time I am going to try and cut the cals a bit by omitting the cheese in the sauce and just sprinking it on top mixed with bread crumbs as I am not convinced it was necessary in the sauce which was tasty anyway due to the mustard and worcester sauce.
Will definitely cook again, simple, great to prepare ahead and another way of getting fish into my reluctant husband

susiem's picture
4

I made this recipe last week using unsmoked white fish since we can’t any here in Germany. I also used frozen spinach. It was delicious and just right for the autumnal weather we are having in early August.

cheesequeen79's picture
5

This was so tasty and had such memorable flavours! I used smoked undyed haddock - I thought of using normal fillets but I'm glad I used smoked fish as it complements the strong cheese sauce so well. I added a dash of olive oil to the cheese sauce, left out the Worcester and added some black pepper. I also used courgettes instead of spinach. After cooking the tomatoes in garlic butter and tipping them in the dish, I sliced and fried courgettes for a few minutes in the same pan, then added them to the dish. They cooked perfectly! I served with baby new potatoes.

svdebruin's picture
5

Yum! Easy to make & I can see why others have made for guests as is looks good when it comes out of the oven. It does make a generous amount of sauce but I say you can't have too much of a good thing. I served with plain, new potatoes which went well with the richness of the dish. Will definitely be making again.

sausage21's picture

make this its just so tasty !

lucycripps's picture
5

Exquisite! Served with rice as I had no potatoes in.

alethea000's picture

I did this and par-boiled some potatoes and sliced quite thinly... then arranged them on the base of the dish layering the tomatoes and then the spinach and finsihing with fish and the sauce...

triciathomas1's picture

This dish really is lovely, the whole family enjoyed it. I also used frozen spinach as I find it more economical. This recipe also works really well with chicken breasts. Fab!!

dylanski's picture
5

Really good - used unsmoked cod. The spinach worked so well with the cheese sauce

rachelsc's picture
3

A delicious recipe, but I found it rather greasy and there was far too much sauce..

pol24-charny's picture
5

Absolutely gorgeous! All the family loved it, my ten year old daughter said it was the best fish dish that i have made. After reading other comments i reduced the amount of sauce slightly, and there was plenty. Looks like it will become a family favourite.

tomandrach's picture
5

Used some shredded kale and frozen spinach instead of fresh, it was delicious - even my 2yr old approved!

701753861's picture

I've made this many times and it's always very well received!!!

lauremartin's picture
4

My hubby cooked last night and really impressed me with this!! Very tasty. Lots of sauce left but better than too dry! I love the spinach in it!

darling's picture
5

fabulous: quick, easy, considerably cheap and no moaning kids!

ireneg's picture
5

I made this for a dinner party last night and it was delicious. All my friends plates were clean. I had quite a lot of sauce left and I have frozen it to use another time when I am on my own.

mrstoxer's picture
5

Absolutely delicious.

annie0176's picture
5

I think this is going to go down as one of my all time favourite meals. Absolutely yummy.

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