Christmas Fish and Christmas Rice

No need to get excited here. This is not named for the holiday, but for the color.

I was looking for a way to dress up a monotone, nutritious but visibly boring dinner. This is the result.

1 pound white fish
1 cup rice
1 tsp salt
2 cups water
1 pound fresh or frozen spinach
1 (14 ounce) can diced tomatoes
1/4 cup cream
1/2 cup milk
1 tbsp cornstarch
4 tbsp butter

Start the rice with the water and 1 tsp salt. About 5 minutes before the rice is done, add half the spinach and half the tomatoes; stir in 2 tbsp of the butter when it's done. Meanwhile, melt 2 tbsp butter in a skillet, and cook the fish over medium heat with salt and freshly ground pepper to taste. When the fish is finished, remove it to a plate and cover with the pan's lid. Add the cream to the skillet, whisk the milk with the cornstarch, and whisk into the skillet. Cook until it starts to thicken, then add half the spinach and half the tomatoes. Add the fish back to the pan and heat briefly. Serve immediately, topping with grated parmesan if desired.