Fish fingers (2–4 per person, depending on size of person)
Spinach
Tomatoes
Grated cheese
Method
1. Place fish fingers side by side in batches of 2–4 and grill on
high for about 10 minutes.
2. Wash and slice the tomatoes, finely shred the spinach and grate
the cheese.
3. Turn the fish fingers over and grill on the second side for no
more than 2 minutes.
4. Cover each batch of fish fingers with a layer of spinach and top
with the slices of tomato and grated cheese.
5. Grill for a few more minutes until the cheese is brown and
bubbling.
6. Serve with chips.
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