Cod-and-Creamed-Spinach Casserole

Name: Cod-and-Creamed-Spinach Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 340 grams baby spinach; 1 teaspoons freshly ground black pepper, divided; 118 milliliters Japanese breadcrumbs (panko); 1 kilograms cod, hake, or haddock fillet (1 1/2 inches thick), pin bones removed; 158 milliliters heavy cream; 1 teaspoon fine sea salt or kosher salt, divided; 1 pinch Pinch of freshly grated nutmeg; 1 shallot, minced; 79 milliliters finely shredded sharp cheddar cheese; 2 Tbsps unsalted butter

Cod-and-Creamed-Spinach Casserole is a pescatarian main course. This recipe serves 6. This recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains about 33g of protein, 17g of fat, and a total of 329 calories. If you have butter, haddock fillet, japanese breadcrumbs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. Autumn will be even more special with this recipe.

Instructions

Cook spinach according to package directions.

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Spinach

Let stand until cool enough to handle.

Drain spinach in colander; squeeze out as much liquid as possible.

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Spinach

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Colander

Transfer spinach to a cutting board, and chop with a large knife.

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Spinach

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Cutting Board

Knife

Melt butter in a medium saucepan over medium heat.

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Butter

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Sauce Pan

Add shallot; cook 2 minutes.

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Shallot

Add cream, and bring to a boil. Stir in spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Cook 5 minutes, stirring constantly, until mixture has thickened.

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Spinach

Nutmeg

Pepper

Cream

Salt

Season cod with remaining 1/2 teaspoon each of salt and pepper, and place in a lightly buttered 2 1/2-quart baking dish.

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Salt And Pepper

Cod

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Baking Pan

Spread creamed spinach over fillet to cover.

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Spinach

Spread

Combine breadcrumbs and cheese until well blended; sprinkle over top of fillet.

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Breadcrumbs

Cheese

Bake at 400 for 28 to 30 minutes, or until fish is just opaque in thickest part.

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Fish

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Oven

Cut into 6 portions, and transfer to plates, spooning any creamed spinach and juices from sides of dish over portions.

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Spinach

Serve immediately.

Casserole Basics: Glass and ceramic (earthenware) dishes work best for casserole cooking because they heat up quickly and evenly. If you substitute a metal baking pan, the casserole usually cooks more slowly, so you may have to increase the oven temperature by 25 to compensate.

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Baking Pan

Oven

Always start with the freshest seafood available and pat it dry. If you use individual steaks or fillets, select pieces that are at least 1 inch thick. If a single fillet from a large fish tapers to a thin end, fold the thin end under to help the fillet cook uniformly.

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Seafood

Steak

Fish

If the fillet in the casserole is thick, let it sit at room temperature while you prepare the other ingredients for the dish. It will cook more quickly.

Thick fillets or steaks, especially if covered with a sauce or topping, can take from 12 to 15 minutes of baking time per inch. To check for doneness, cut into the fillet at the thickest part to see if it's opaque inside and pulls apart with little resistance.

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Steak

Sauce

Casserole recipes calling for fully or partially cooked seafood or fish need only enough time in the oven to get hot, so an instant-read thermometer comes in handy. If the middle of the casserole registers 160, it's done.

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Seafood

Fish

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Kitchen Thermometer

Oven

If you're making a casserole with cooked seafood that's added to a sauce, heat the sauce separately, stir in cold, cooked fish, and then assemble the dish. This will speed up the time in the oven and keep the fish from disintegrating.

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Seafood

Sauce

Fish

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Oven

Don't cook fish until it flakes easily-- by that point, the fish has given up all of its juices, rendering it dry and leaving a lot of water in the dish. If this occurs, spoon the juices back over the fish when serving.

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Water

Fish

Remember, the casserole will continue cooking once it's pulled from the oven, so it's better to take it out sooner rather than later.

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Oven

Equipment

Ingredients

Servings:

340grams

baby spinach 1teaspoons

freshly ground black pepper, divided 118milliliters

Japanese breadcrumbs (panko)1kilograms

cod, hake, or haddock fillet (1 1/2 inches thick), pin bones removed 158milliliters

heavy cream 1teaspoon

fine sea salt or kosher salt, divided 1pinch

Pinch of freshly grated nutmeg 1

shallot, minced 79milliliters

finely shredded sharp cheddar cheese 2Tbsps

unsalted butter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.