Smoked fish & cherry tomato rarebit

Smoked fish & cherry tomato rarebit

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(31 ratings)

By

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Cooking time

Ready in 1¼ hours

Skill level

Moderately easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
645
protein
49g
carbs
25g
fat
40g
saturates
23g
fibre
6g
sugar
0g
salt
4.99g

Ingredients

For the rarebit sauce

  • 50g butter
  • 50g plain flour
  • a dash of Worcestershire sauce
  • 600ml milk
  • 100g strong cheddar, coarsely grated
  • 2 tbsp wholegrain mustard

For the fish

  • 50g unsalted butter
  • 1 garlic clove, crushed
  • 550g cherry tomatoes, halved
  • 900g fresh spinach untrimmed, or 700g/1lb 9oz prepared, washed if necessary
  • pinch of freshly grated nutmeg
  • 550g undyed smoked haddock or cod fillets, skinned and checked for bones
  • 50g cheddar, coarsely grated

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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.

Recipe from Good Food magazine, March 2004

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Comments

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angela74's picture
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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
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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
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A very tasty dish, will do this recipe again.

anlwspc's picture
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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
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one of my fave fish recipes ever. Love love love.

howaboutshoes's picture
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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
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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
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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
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Really lovely recipe. Have made twice in 2 weeks!

vonboyclehoffen's picture
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Very, very nice. It is a bit rich, but gorgeous.

Frantic Flapjack's picture
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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.

lozenge's picture
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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
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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
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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.

katiebutler's picture
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