For 5-6 people you need:

 1 1/2-2 lb. white fish (cod haddock, etc.)
 seasoning
 2 packets frozen broccoli spears
 4 large tomatoes

 For the sauce:

 1 oz. butter
 1 oz. flour
 1/2 pint milk
 4 oz. Cheddar cheese,grated

  For the topping:

 2-3 tablespoons cornflakes

1. Cook the fish in a little seasoned water until just tender.
2. Drain and cut into bite-sized pieces, put into the centre of the casserole.
3. Meanwhile half cook the broccoli in seasoned water, drain and arrange round the edge of the casserole with the skinned and quartered tomatoes.
4. Make a coating white sauce with the butter, flour and milk, season well and stir in the cheese, do not cook again.
5. Pour over the fish and vegetable's.
6. Sprinkle with the lightly crushed cornflakes.
7. Bake for 20 minutes in a moderate to moderately hot oven,
    lift the lid and continue cooking for another 10 minutes 

 TO SERVE: Hot, garnished with watercress.
  TO VARY: Use half fish stock (from stage 1) and half milk in the sauce.
  Oven temperature: moderate to moderately hot -375-400°F. - Gas Mark 5-6
  Oven position: above centre

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