Menu
Smoked fish & cherry tomato rarebit

Smoked fish & cherry tomato rarebit

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (41)

Dormouse7's picture

I just don't get why people pre-cook spinach before putting in the oven for half an hour - it will wilt quite happilly during that time - put some butter knobs and nutmeg on if so desired but I just don't get it! Don't get the recipes that say to chop it first either - just how big can spinach be after being in an oven for half an hour?!

beefley's picture
5

Loved this! We had a glut of Sungold cherry tomatoes in the garden so used those as a base, also used salmon fillets because that is what we had in the freezer. Chucked in a few king prawns 5 minutes before the end and it was delicious. The sauce in particular is fabulous. I used a 200g bag of spinach and halved the sauce and it was plenty for two of us - as someone else commented, a 900g bag of spinach must be wrong in the original recipe?! We still had plenty of sauce left over so I froze the rest - will be great with some good quality sausages or a pork chop for a quick midweek meal. Five stars.

mooner's picture

I usually do this for two, so do half the ingrediants and it's always very good. Always really squeeze out the spinach though so it's never too wet. Serve with new pots and green beans. Lush!

colinanon's picture

900g of spinach? That's almost a litre of water. Add on the 0.5l from the tomatoes, plus water from the fish, very watery. Then 600 ml milk. Needs adjustment but otherwise delicious.

angela74's picture
5

I added two tinned chopped tomatoes and boiled potatoes before putting in the oven - iwe like plenty sauce in our house and so I used all of the sauce - was absolutely lovely

Jeaniebee's picture

Made this with half the sauce and was more than enough,my husband loved it and will certainly make it again,maybe with haddock next time instead of cod .
Liked the addition of the nutmeg to the spinach and tomatoes ,served it with homemade potato wedges .

skedge123's picture

I used half the ingredients for 2 people and it was definitely enough when served with some carrots and broccoli . There was way too much sauce and next time I would probably use less milk in the mixture or thicken it for longer.

I also used a dish that was only just big enough for all of the ingredients. If I used a bigger dish then I expect it would have turned out better as some of the liquid would have evaporated.

foodielove's picture
5

This really was just lovely - I gave it to my very fussy husband who doesn't like much fish and he loved it! The recipe did make a large quantity of sauce though so I've frozen half of it so I can do it again. I think next time I will go easy on the mustard but it was a really lovely recipe.

I served this with rosemary and garlic wedges, really lovely!

Jeaniebee's picture

Thanks for the tip , reduced the sauce and served with your suggestion of potato wedges , will definitely make again

strawberrys's picture
5

A very tasty dish, will do this recipe again.

anlwspc's picture
5

This is an absolutely lovely dish. I have made it many times and am looking forward to making it again this weekend. I have had so many good comments about this dish. You can never have too much sauce - it really makes the dish.

eaparker's picture
5

one of my fave fish recipes ever. Love love love.

howaboutshoes's picture
1

Far too much sauce! The whole dish is swimming in a milky sauce. Lacks flavour as well. Wouldn't cook it again and don't understand the many good reviews. To me it's a 2 star at most!

donnamoons's picture
2

nice, use half milk and mustard

susiebonnie's picture

This is a wonderful dish, and so very tasty. Regarding other comments I used a smaller amount of sauce and added an egg to it for extra richness, this worked well.
Yummy!!

cakeanyone's picture
5

Really enjoyed this. Added parboiled thinly sliced potato at the bottom of the dish, as suggested. Used 250g bag of fresh spinach, which was plenty for 2 people. Looking forward to making this again!

elliottliam's picture

This dish was so incredably tasty, good enough to serve at a dinner party. I left out the nut meg because it had plenty of stronge flavours and I used extra mature cheddar and served the dish with charlotte new potatoes.

malinrohman's picture
5

Really lovely recipe. Have made twice in 2 weeks!

vonboyclehoffen's picture
5

Very, very nice. It is a bit rich, but gorgeous.

Frantic Flapjack's picture
4

Very tasty and colourful dish but SO rich. You don't need large portions - I couldn't finish mine. If I make it again, I will use unsmoked fish and less cheese to cut down on the richness.
Also, half the amount of cheese sauce would be adequate.

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.