Reviewed: Jan. 17, 2007

This is a wonderful recipe! As others suggested, I did add a little extra seasoning to the spinach mixture--onion and garlic salt mainly. And you can pretty much use whatever seasonings you usually enjoy on your fish. Because I was using a thick halibut steak, I marinated it first in 1 T. melted butter, 1 T. olive oil, 1 freshly minced garlic clove and garlic & onion salts sprinkled over it. Depending on the thickness of the fish you use, you will have to cook it longer--but it's easy to keep an eye on if you check for flaking every 5 or 10 minutes beyond regular bake time. The basic recipe is so wonderful for tweaking to personal taste though (extra spinach, extra cheese, etc)! I'll definitely make it again!

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Full-time Mom

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 16, 2007

We loved this!!!! I would recommend thawing fish if you are using frozen prior to cooking. I did that and the temperature and cooking times were just fine. This is a keeper and will be served frequently in our home. Thanks for the recipe!!!!

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Grammieh

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Brampton, Ontario, Canada

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Reviewed: Jan. 15, 2007

Excellent! My husband loved every bite of this. He said that he would love to eat this once a week. I used seasoned bread crumbs instead of dry bread crumbs. I also added garlic to spinach. This was delicious!

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Sue

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Reviewed: Jan. 15, 2007

Hardly any flavor.

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Zane

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Reviewed: Jan. 13, 2007

This is a delicious, easy recipe and one I will use many times. I do my fish in my George Foreman roaster (there is a shallow tray for fish, ham, etc)and 30 minutes was perfect timing. I, too, suggest leaving a little water in the spinach but, otherwise, use the recipe as is.

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LUCYFIZZ

Cooking Level: Intermediate

Living In: Painesville, Ohio, USA

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Reviewed: Jan. 12, 2007

This was so good! I tweaked it a bit and used swiss chard instead of of spinach. I sauteed it with garlic and used edam cheese and pearl fish. I also seasoned the fish with some other spices and baked at 350 for 30 min. The kids didn't care for it, but I'll make it again for myself and my husband!

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JAGS1

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Oropi, Bay Of Plenty, New Zealand

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Reviewed: Jan. 12, 2007

My husband and I really enjoyed this recipe. I used fresh amberjack from the Gulf instead of the cod. Will definitely make it again.

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Sherry

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Belmont, New Hampshire, USA

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Reviewed: Jan. 12, 2007

This was excellent. I used grated parmesan cheese and, as previous reviewers have noted, baked it for 30 minutes, not 20. I would leave a little water in the spinach as it did come out just slightly dry although the fish was very moist. Excellent!!

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Rick S.

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Reviewed: Jan. 12, 2007

This was a great combination of flavours but I think it needed cooking for longer. Some of the fish was slightly underdone. I used pollock and it tasted great. A keeper, thanks!

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Lesley Maria

Cooking Level: Expert

Home Town: Durham, Durham, England, U.K.

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Reviewed: Jan. 12, 2007

Loved it! I used fresh spinach sauteed with onion and garlic, and it was extremely flavorful. It did take a lot longer to cook than the recipe indicated and I finally bumped the heat up to 425 as another review suggested. Next time I will try cooking it for 20 minutes at 425.

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newmommy

Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA

Living In: Denver, Colorado, USA

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Reviewed: Jan. 11, 2007

This was a great dinner. All I added was some chopped garlic. It was so good and easy. It's a keeper!

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jmc

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Reviewed: Jan. 11, 2007

Very delicious and I will make this again! I added fresh chopped mushrooms and used fresh spinach(instead of frozen) and it turned out so good.

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Reda B

Cooking Level: Intermediate

Living In: Minden, Nevada, USA

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Reviewed: Jan. 11, 2007

I give this five stars after adding onion powder, garlic salt, basil, parsley & I forgot to add the egg. It was delicious!!

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Susie

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Jan. 11, 2007

I used Haddock and it was fantastic. I did have to cook it a bit longer than specified in the recipe. Excellent dish!

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dphazelwood

Cooking Level: Expert

Home Town: Aitkin, Minnesota, USA

Living In: Greenville, North Carolina, USA

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Reviewed: Jan. 11, 2007

Delicious! I used Orange Roughy, and added garlic and basil as suggested by others. Family loved it - comment from 16 yr old daughter was "I hate spinach and I hate fish - but I love this!" No leftovers!

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Jill from Orlando

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Reviewed: Jan. 10, 2007

Great recipe! I used Orange Roughy, fresh baby spinach, chopped onions, mushrooms and panko crumbs instead of regular bread crumbs. I mixed all of the cheese into the spinach mixture, and reserved about 1/4 of the mixture to spread on top. Sprinkle with a little cheese and serve! Delicious!

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Andrea Gatley

Cooking Level: Expert

Living In: Fruita, Colorado, USA

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Reviewed: Jan. 10, 2007

I was very impressed with this dish. I did have to make a few adjustments, I didn't have frozen spinach on hand, but I did have fresh. As well I didn't have bread crumbs, but I did have some multigrain bread that I tore apart. I also added a few splashes of lemon juice to the fish. I wasn't sure how it was going to turn out, but both me and my boyfriend loved it. I'll be making this again with some of the suggested variations for sure. Thanks

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Cheyanne

Cooking Level: Beginning

Home Town: Halifax, Nova Scotia, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: Dec. 29, 2006

Very bland. I don't know what could make it better. Will not try again.

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K. Armstead

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Temple, Texas, USA

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Reviewed: Dec. 8, 2006

Thanks to my niece, Liz, this recipe has been enjoyed by many. The original recipe is called Cheddar Fish Florentine. It calls for 1 C shredded sharp cheddar, 2 Tbls dry bread crumbs, 1/4 tsp dried and crushed tarragon leaves, 1 10oz pkg chopped spinach thawed and well drained, 1/2 lb fish fillets. Combine cheese, crumbs and tarragon, reserve 1/4 C for topping. Mix with spinach. Spread this into baking dish, top with fish, sprinkle on remaining cheese mixture. Bake 450 15 to 20 minutes. Two servings. I love all the variations. I myself added an egg to make the spinach more like a souffle. Of course, I rate it 5 stars! Enjoy!

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Aunt Carol

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Reviewed: Nov. 14, 2006

Such good flavor. I used perch. Very easy!

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Alecia

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Aunt Carol's Spinach and Fish Bake

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