It's Good Though…

Yield: 6 Servings

Adapted from Chef John / Food Wishes

A good alternative to plain baked fish. I make this with cod because haddock is just about unheard of on the west coast.

• For potato crust:
• 3russet potatoes
• 3TBS butter
• nutmeg, salt, pepper, cayenne to taste
• ½cup milk
• For the sauce:
• 3TBS butter
• 3TBS flour
• 2cloves garlic, minced
• 2cups cold milk
• 2tsp lemon zest
• salt to taste
• For the rest:
• 1TBS butter to grease dish
• salt, pepper, cayenne to taste
• 2½lb boneless cod or haddock filets
• 12oz washed baby spinach
• juice of ½ lemon
• fresh chives to garnish

Add russet potatoes a large saucepan of water until covered by and inch. Add 1 tsp salt and bring to a boil.  Cook until very tender, about 20 minutes. Drain well. Mash in 3 tablespoons butter until thoroughly combined. Season with nutmeg, salt, black pepper, and cayenne pepper to taste. Mash 1/2 cup milk into potato mixture until smooth.

Drizzle olive oil in a large Dutch oven over medium-high heat, add spinach, and season with a big pinch of salt. Cook, stirring occasionally, until spinach has wilted, about 1 minute. Transfer to a bowl lined with paper towels to wick away excess moisture.

Heat 3 TBS butter and flour in a saucepan over medium heat; whisk mixture to a smooth paste. Cook, stirring constantly, until mixture has a nutty smell and is slightly browned, about 2 minutes. Add chopped garlic; whisk until fragrant, 10 to 20 seconds.

Whisk 1 cup cold milk into flour mixture; cook until thickened. Whisk in remaining 1 cup milk and lemon zest. Bring white sauce to a gentle simmer, whisking constantly; season with salt. Turn heat to very low and keep sauce warm.

Preheat oven to 375°F. Grease an 8×12-inch casserole dish with 1 tablespoon butter.

Season buttered pan with salt, black pepper, and cayenne pepper. Lay boneless cod fillets into the pan in a single layer. Season tops of fillets with more salt, black pepper, and cayenne pepper. Spread spinach evenly over fish and drizzle with lemon juice. Spoon white sauce over spinach; give casserole dish several taps and shakes to eliminate bubbles.

Drop mashed potatoes by heaping spoonfuls over the casserole and spread smoothly to cover. Place dish onto a rimmed baking sheet to catch spills.

Bake in the preheated oven until bubbling, about 40 minutes. Turn on oven’s broiler and broil until potato crust has a golden brown top, about 2 minutes. Fish should flake easily. Let stand 10 minutes before serving. Garnish with a sprinkle of chives.