Fish Florentine

Recipe by Sackville
READY IN: 35mins




  • Cut the potatoes into chunks and rinse.
  • Boil in plenty of salted water until tender.
  • Drain.
  • Heat 50ml of the milk with half of the butter.
  • When the butter has melted, mash the mixture into the potatoes until smooth.
  • Beat with a spoon, adding extra milk if needed, until light and fluffy.
  • Set aside but keep warm.
  • Half fill a pan with water and boil.
  • Add salt and the spinach.
  • Boil for one minutes, then drain and squash as much water out of the spinach as possible.
  • Keep warm.
  • Meanwhile, make the cheese sauce by melting the remaining butter in a pan over medium heat.
  • Stir in the flour and gradually add 250ml of milk, stirring continually to make sure you get a smooth sauce.
  • Once the mixture comes to a boil, lower the heat and leave to simmer for a few minutes.
  • Season with salt, pepper and mustard.
  • Add the cheddar cheese and stir until it is melted.
  • Dust the fish with flour, shaking off any extra.
  • Heat the oil in a frying pan and, when it is hot, lay out the fish.
  • Cook for 2-4 minutes a side, depending on how thick the fillet is.
  • To serve, divide the spinach between two warmed plates.
  • Place the fish on top and cover with the sauce, adding mashed potato on the side.