A good alternative to plain baked fish. I make this with cod because haddock is just about unheard of on the west coast.<\/p>\n
Add russet potatoes <\/strong>a large saucepan of water<\/strong> until covered by and inch. Add 1 tsp salt<\/strong> and bring to a boil.\u00a0 Cook until very tender, about 20 minutes. Drain well. Mash in 3 tablespoons butter<\/strong> until thoroughly combined. Season with nutmeg, salt, black pepper,<\/strong> and cayenne pepper<\/strong><\/span> to taste. Mash 1\/2 cup milk<\/strong> into potato<\/strong> mixture until smooth.<\/p>\n Drizzle olive oil<\/strong> in a large Dutch oven over medium-high heat, add spinach,<\/strong> and season with a big pinch of salt.<\/strong> Cook, stirring occasionally, until spinach<\/strong> has wilted, about 1 minute. Transfer to a bowl lined with paper towels to wick away excess moisture.<\/p>\n Heat 3 TBS butter<\/strong> and flour<\/strong> 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;<\/strong> whisk until fragrant, 10 to 20 seconds.<\/p>\n Whisk 1 cup cold milk<\/strong> into flour<\/strong> mixture; cook until thickened. Whisk in remaining 1 cup milk<\/strong> and lemon zest.<\/strong> Bring white sauce<\/strong> to a gentle simmer, whisking constantly; season with salt.<\/strong> Turn heat to very low and keep sauce<\/strong> warm.<\/p>\n Preheat oven to 375\u00b0F. Grease an 8×12-inch casserole dish with 1 tablespoon butter.<\/strong><\/p>\n Season buttered pan with salt, black pepper,<\/strong> and cayenne pepper<\/span>.<\/strong> Lay boneless cod fillets<\/strong> into the pan in a single layer. Season tops of fillets<\/strong> with more salt,<\/strong> black pepper<\/strong>, and cayenne pepper<\/span>.<\/strong> Spread spinach<\/strong> evenly over fish<\/strong> and drizzle with lemon juice.<\/strong> Spoon white sauce<\/strong> over spinach;<\/strong> give casserole dish several taps and shakes to eliminate bubbles.<\/p>\n Drop mashed potatoes<\/strong> by heaping spoonfuls over the casserole and spread smoothly to cover. Place dish onto a rimmed baking sheet to catch spills.<\/p>\n Bake in the preheated oven until bubbling, about 40 minutes. Turn on oven’s broiler and broil until potato crust<\/strong> has a golden brown top, about 2 minutes. Fish<\/strong> should flake easily. Let stand 10 minutes before serving. Garnish with a sprinkle of chives.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" 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 \u00bdcup 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…<\/p>\n