Fish Florentine

Ingredients:

1kg Spinach (or 450g frozen spinach)
4 Tomatoes, skinned and sliced (or tin tomatoes, drained)
500g White Fish (rinsed)
125g Broccoli, cut into small florets
125g Carrots, cut into small pieces
1 1/2 cups low fat Milk
1 tbs Cornflour
1/2 cup Mature Cheese
S&P

To Cook:

Cook spinach until soft.
Drain well, then put into the bottom of a large casserole dish.
Cover with tomatoes, then the fish.
In a small pan simmer broccoli and carrots in 1 cup milk for 3 mins.
Mix the cornflour with remaining milk, add to the pan, stir well. Bring to the boil then cook 1 min.
Remove from heat and stir in cheese, S&P and pour sauce over fish.
Cook in a preheated oven at 200C for 20-25 mins until topping is brown and bubbling, or cover dish with plastic wrap, pierce in a few places and microwave on medium for 12 mins, finishing off under the grill to brown.