Reviewed: Nov. 5, 2006

The temperature and cook time is way low for this recipe - I gave it 30 mins at 350 degrees, and it was certainly not overcooked. That said, this is a really great combination of flavors, and is quite unique. I didn't add anything to the recipe and made just as stated - it was just fine, what some might consider "bland" but I thought it enhanced the cod and cheddar flavors nicely. The spinach mix was quite good, but if you're trying to disguise the flavor for spinach-haters, more customization would be needed (extra cheese, extra egg, etc.). All in all this was a really nice and quick fish dinner - thanks for sharing :)

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Nov. 4, 2006

What a delicious recipe which begs to be tweaked. We added 2 minced cloves of garlic, grated parmesan, basil, and a bit of dried mint to the bread crumb/spinach mix. We then grated some 5 year old cheddar over the mix in the baking dish, added the cod and repeated the process. This one is a keeper.

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DUNST43

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Reviewed: Nov. 3, 2006

I will admit that I made some drastic changes in this recipe but I had to use what I had on hand! I did not have any cheddar cheese so I used real parmesan (not the green can kind). I did not have frozen spinach so I used a bag of fresh that I sautéed with a small chopped onion and 2 chopped garlic cloves. I used Italian breadcrumbs instead of plain. Even with these changes, this fish was yummy and a big hit with the family. I may try it the “real” way one day but I liked this way just fine!

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MNOTSCH

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Oct. 1, 2006

I thought it was very tasty,but needed a few tweak's.Cooking time needs to be 35 minutes @ 350 degrees,add some cream to the spinach,shred the cheese,splash the fillets with some butter and serve with fresh squeezed lemon juice,I would make this dish again,a nice change for a fish dish...............

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Bill88

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Reviewed: Sep. 28, 2006

This was Great! I cut back to about 3/4 the amount of spinach and cheese. My husband and children can't stand spinach and they rave about this recipe. It is a wonderful way to get them to eat it.

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JandJ

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Reviewed: Sep. 6, 2006

I tried this last night and it was too dry. I would try it again, though, using a cup of chicken broth in the spinach mix, then dot the fish with about 4 tablespoons of butter. It also took a lot longer to bake. I used very small fillets of red snapper.

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CARMIK124

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Medford, Oregon, USA

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Reviewed: Aug. 21, 2006

I made it just as described and while I loved it, all three other members of my family (ages 5, 7, and 36) including two spinach lovers, absolutely hated it. So my 5 and their 0s average out to only 2 stars...sorry.

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HISANDTHEIRS

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 17, 2006

This recipe is super easy and so good!! I season my fish with lemon pepper before it bakes, and the flavor with the cheese and bread crumbs is delicious!! this is a family favorite!!

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9 users found this review helpful

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A. Workman

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Reviewed: Aug. 12, 2006

I cooked this recipe as a skeptic. Of course my kids 5 & 7 don't eat fish so I was searching. I altered the recipe after reading the reviews w/ onions, garlic powder, onion powder and salt. Beyond my expectations... My 7 yr old (the worst of the eaters) said Mom... this chicken is an A! I let him think it was chicken! I'm so happy! I want to try and make the sauce saucier next time... Maybe some milk or cheddar cheese soup.. not a lot, but would make for more sauce! This one's a winner! My husband even liked it! A Wow!

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PVBEACH

Cooking Level: Intermediate

Home Town: Commack, New York, USA

Living In: Ponte Vedra Beach, Florida, USA

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Reviewed: Aug. 12, 2006

This was easy and delish! Can't wait to make it again. I used fresh haddock. yummy.

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lafsa

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Reviewed: Aug. 8, 2006

We really like this one. I've tried fresh spinach a few times and it doesn't really work. Stick with the frozen.

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MSDORKY

Cooking Level: Intermediate

Home Town: East Islip, New York, USA

Living In: Portola Hills, California, USA

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Reviewed: Aug. 8, 2006

I'm always game for cooking "Haddock" new ways. This was a very healthy, yummy recipe. Added a few extra's for additional taste such as onions and garlic in the spinach mixture. I did bake the fish at 350 for 30 mins. which didn't dry the fish out. This recipe is a keeper for sure. Thanks for sharing it with us.

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Ricey

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Reviewed: Jul. 10, 2006

Wow, this was easy and delicious, followed recommendation to bake at 400 and use lemon, also rubbed tilapia with grainy dijon mustard for a little zip, loved it. Thanks!

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2 users found this review helpful

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lilpacsmom

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Mooresville, North Carolina, USA

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Reviewed: Jul. 9, 2006

I was surprised, but this really WAS very good. I'm not a spinach eater and I had to have seconds. I followed the recipe plus added chopped garlic and onion powder to the spinach mixture. I also put it under the broiler to brown when it was done. Definitely a keeper... thanks so much!

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SUZANC

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Reviewed: Jun. 23, 2006

I had high hopes for this one but we weren't thrilled by it. Not bad, just a bit bland for our tastes. I added garlic powder, onion powder and hot sauce to the spinach mixture and used cracker crumbs instead of bread crumbs. Possibly it would have been better to use Italian seasoned bread crumbs? It was fine for one night's dinner but I don't think we'll be making again.

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: May 27, 2006

This is a different and tasty way to fix fish and is fairly quick. I followed the recommendations of some of the other reviewers and then made a few adjustments of my own. I used talapia. I used Ritz cracker crumbs instead of bread crumbs. I used a 16 oz. pkg of spinach and combined it with all of the cheese, cracker crumbs, 1 small can of mushrooms, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, and 1 1/2 tsp. salt. I also added several generous glubs of hot sauce (not Tabasco). I put this in a 9x9 pan. I put 4 thawed talapia fillets on top, and sprinkled them with lime juice and Cavendar's greek seasoning. Then I sprinkled them with a little more cracker crumbs and cheese. I baked it uncovered for 20 minutes in a preheated 400 oven. They turned out great. The topping was a little crispy but the fish and spinach were moist. I served them with Great Northern beans from a can and it was a great combination. Thanks for the recipe!

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JGOODSON

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2006

I thought this was a great recipe, but followed some of the other suggestions to tweak it. Ireplaced the bread crumbs with crackers (I had crackers), added mushrooms, some chopped onion, some chopped garlic, a little salt, and some cider vinegar to the spinach mixture. I also put the whole cup of cheese and all of the cracker crumbs in the spinach mixture and reserved some of that for the top of the fish. Then I sprinkled more cheese on top. Next time I think I'll sprinkle Old Bay on the fish. I'll defenitely make again.

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pottsywoman

Cooking Level: Intermediate

Home Town: West Unity, Ohio, USA

Living In: Gallup, New Mexico, USA

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Reviewed: Apr. 9, 2006

My family loved this. Only thing to change is to cook longer, and then put under broiler to brown.

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Nan G.

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Reviewed: Mar. 27, 2006

I make this recipe about once a week and we love it here! However, I have made several key changes so that's why I'm rating this 4 stars -- Firstly, I set the oven at 400 degrees. Since I use frozen cod, I end up cooking these much longer as well. I place each cod into small au gratin dishes (sprayed with Pam) for individual servings; squeeze fresh lemon juice, sea salt & freshly ground pepper over each; top each with mixture of fresh baby spinach (cut up), 1 cup shredded sharp cheddar cheese, 1 beaten egg, and crushed saltine crackers instead of dry breadcrumbs; cover each dish with foil. I found that roasted new potatoes go very well with this fish ~AND~ the best part is they can roast in a seperate pan right along with the fish! For that, I toss the potatoes in a pan with 1 tablespoon of olive oil; little salt & pepper and throw the pan in the oven next to the fish. They're ready when nicely browned. Serve it up with steamed baby carrots--how healthy is that?!

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I'm Not Stupid, I Know Tings

Home Town: Orange, California, USA

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Reviewed: Mar. 8, 2006

I thought I had really messed this up. I forgot to save some of the spinach for the topping & ended up just sprinkling italian bread crumbs and cheddar on top. THEN it was taking a while to cook (I was using a thick cod)so after 40 minutes I removed the foil and broiled it on low for 4 minutes...I thought I messed it up but good! I was SO happy that it was actually delicious! I wanted to eat it all myself! Will make again & again! Thanx!

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LisaLaLa

Cooking Level: Intermediate

Home Town: Springfield, Massachusetts, USA

Living In: Los Angeles, California, USA

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Aunt Carol's Spinach and Fish Bake

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