Ingredients (Serves 2)
- 2x 120g cod fillets
- 1 small broccoli head
- 1 small cauliflower
- 50g baby spinach (sliced)
- 10ml olive oil
- 50g vintage cheddar (grated)
- 50g parmesan (grated)
- 100ml whole milk
- 20g toasted pine nuts
- 2tsp mixed herbs
- 10g butter
- 1 lemon
- 4 cloves garlic
- Black pepper
- Salt
Ingredients (Serves 2)
- 2x 120g cod fillets
- 1 small broccoli head
- 1 small cauliflower
- 50g baby spinach (sliced)
- 10ml olive oil
- 50g vintage cheddar (grated)
- 50g parmesan (grated)
- 100ml whole milk
- 20g toasted pine nuts
- 2tsp mixed herbs
- 10g butter
- 1 lemon
- 4 cloves garlic
- Black pepper
- Salt
Directions
- Preheat oven to 200’c
- Slice up the broccoli and cauliflower, place in a large baking tray, drizzle with olive oil and season.
- Meanwhile, prepare the cheesy spinach sauce by melting butter in a pan. Add the sliced spinach and saute until wilted. Pour in the milk, stirring continuously for a further minute or two.
- Slowly add in the grated cheddar cheese stirring constantly. Next add the herbs and seasoning too.
- Place the fillets in the centre of the baking tray with the vegetables. Pour over the cheesy spinach sauce.
- Sprinkle over the grated parmesan, diced garlic and toasted pine nuts.
- Pop in the oven for around 15-20 minutes
- Serve by squeezing over the lemon juice and enjoy!