Chef John’s Fisherman’s Pie

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Description

My Fisherman’s Pie gives you flaky cod mingled with spinach in a garlic and lemon-scented sauce underneath a browned crust of creamy, buttery potatoes on top. It really does taste fantastic.

Ingredients

  • 3 russet potatoes, peeled and cut into chunks
  • 3 tablespoons butter
  • 1 pinch freshly grated nutmeg
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • ½ cup milk
  • 2 teaspoons olive oil
  • 12 ounces baby spinach leaves
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 2 cups cold milk, divided
  • 2 teaspoons lemon zest
  • 1 tablespoon butter
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 2 pounds boneless cod fillets
  • ½ lemon, juiced
  • 1 tablespoon chopped fresh chives for garnish

Instructions

  1. Bring a large saucepan of salted water to a boil; add potatoes to boiling water and cook until very tender
  2. about 20 minutes. Drain well. Mash in 3 tablespoons butter until thoroughly combined. Season with nutmeg
  3. salt
  4. black pepper
  5. and cayenne pepper. Mash 1/2 cup milk into potato mixture until smooth.
  6. Drizzle olive oil in a large Dutch oven over medium-high heat
  7. add spinach
  8. and season with a big pinch of salt. Cook
  9. stirring occasionally
  10. until spinach has wilted
  11. about 1 minute. Transfer to a bowl lined with paper towels to wick away excess moisture.
  12. Heat 3 tablespoons butter and flour in a saucepan over medium heat; whisk mixture to a smooth paste. Cook
  13. stirring constantly
  14. until mixture has a nutty smell and is slightly browned
  15. about 2 minutes. Add garlic; whisk until fragrant
  16. 10 to 20 seconds.
  17. 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
  18. whisking constantly; season with salt. Turn heat to very low and keep sauce warm.
  19. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8×12-inch casserole dish with 1 tablespoon butter.
  20. Season buttered pan with salt
  21. black pepper
  22. and cayenne pepper. Lay boneless cod fillets into the pan in a single layer. Season tops of fillets with more salt
  23. black pepper
  24. 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.
  25. Drop mashed potatoes by heaping spoonfuls over the casserole and spread smoothly to cover. Place dish onto a rimmed baking sheet to catch spills.
  26. Bake in the preheated oven until bubbling
  27. about 40 minutes. Turn on the oven’s broiler and broil until potato crust has a golden brown top
  28. about 2 minutes. Fish should flake easily. Let stand 10 minutes before serving. Garnish with a sprinkle of chives.

Prep Time: 15 mins

Cook Time: 1 hr 10 mins

Total Time: 1 hr 35 mins

Servings: 6

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