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

      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

      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

      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

      Spinach

      spin-atch

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

    • pinch of freshly grated nutmeg
      Nutmeg

      Nutmeg

      nut-meg

      One of the most useful of spices for both sweet and savoury

    • 550g undyed smoked haddock or cod fillets, skinned and checked for bones
      Haddock

      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

      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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    anlwspc
    24th Oct, 2012
    5.05
    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
    27th Jun, 2012
    5.05
    one of my fave fish recipes ever. Love love love.
    howaboutshoes
    8th Feb, 2011
    1.05
    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
    30th Jan, 2011
    2.05
    nice, use half milk and mustard
    susiebonnie
    25th Jan, 2011
    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
    28th Nov, 2010
    5.05
    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
    22nd Sep, 2010
    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
    13th Sep, 2010
    5.05
    Really lovely recipe. Have made twice in 2 weeks!
    vonboyclehoffen
    6th Sep, 2010
    5.05
    Very, very nice. It is a bit rich, but gorgeous.
    Frantic Flapjack
    25th Aug, 2010
    4.05
    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.

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