Reviewed: Oct. 29, 2009

I don't understand why this does not have better reviews. As far as the cheese sauce being thick, if that is not your preference..adjust the thickness. If spinach is not your thing and you know that...use brocoli or whatever you do like. I don't care for nutmeg/cayenne...I don't add it. This is a very good recipe and common sense tailoring to your families preferences will help you enjoy this very much. Personally I don't like the extra liquid baking the fish in the oven adds over the spinach, so I either saute it for a minute or two, or microwave for a minute to get the bulk of the liquid out. I only use 1/2 T lemon juice to help with the "fishy"taste but not add a significant flavor to the dish.. I also use the loin cut cod. It is thicker and has it's own texture and taste to go along with the other ingredients. It is a great fish for taking on the flavors of herbs/spices that you add to a recipe and holds it's shape very well. Try it again, this is a worthwhile recipe to give a fare shot.

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Ms. gayle

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Des Moines, Iowa, USA

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Reviewed: Sep. 2, 2009

Absolutely delicious!!! It nice to get a fish recipe that is not citrus base. I put in butter till melt then flour, bouillon, 1/2 teaspoon nutmeg, no cayenne pepper because I forgot it but it wasn't needed, black pepper, and 1/2 teaspoon paprika; cook over low heat, stirring constantly, until mixture is smooth and bubbly. I had to turn the heat up a little to get the smooth paste to boil. (Keep an eye on it so that it doesn't burn) Then I stirred the milk and kept stirring the mixture for 1 minute then put the heat up a little more until I started to see it boil. Then I put in 2/3 cup of Swiss cheese. Don't put more than the recipe says because then the sauce will get to thick. Keep stirring and right when the cheese melts and it begin to boil move off the hot stove. Prep the rest of the recipe and follow instructions. I added a light coat of Italian bread crumbs. Then when the 20 minute timer was up I put a really like sprinkle of cheddar cheese but no paprika because I added that to the smooth paste in the first part of the ingredients and cooked for an additional 4-5 for minutes. Let it cool on the plate a little and the sauce will thicken more. LOVE IT!!!! Hope this helps more.

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Trinitwinz

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Reviewed: Jul. 12, 2008

Followed recipe except I used walleye. Sauce is to thick and it lacked flavor. I hate to see food go to waste so I layered cooked brown rice in a casserole dish, put the leftovers on top. I sprinkled some Old Bay, Seasoned Salt,Onion Powder,dried oregano & cornflake crumbs. Better, but not wonderful.

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S.K.J.

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Reviewed: Apr. 21, 2008

THIS RECIPE IS WONDERFUL, I USED A WHOLE LEMON AND GRATED THE ZEST OVER THE SPINACH AND USED HALF THE JUICE IN THE SAUCE. I ALSO USED TEX MEX BLEND OF CHEESE AND IT TURNED OUT GREAT, WILL BE MAKING THIS AGAIN.

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DOLORES

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Langley, British Columbia, Canada

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Reviewed: Mar. 5, 2008

The original recipe calls for too much salt and lemon juice. Together it causes the dish to be way too salty.

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Amanda

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Reviewed: Feb. 28, 2008

I varied this slightly. My husband is diabetic and on a weight loss program so I omitted the cheese and followed the suggestion of another reviewer and used fresh spinach sauteed with onions. Also, I used Orange Roughy, dipped in milk and breaded in Italian bread crumbs with crushed toasted slivered almonds. Made the sauce according to recipe and my husband and I loved it. My husband is the better chef and he thought it was "extremely good". thanks for the suggestions.

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BoboDane

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Reviewed: Jan. 20, 2008

There's something about fish and cheese that says high school cafeteria, but I gave it a try with swiss. I used fresh baby spinach in place of the frozen spinach and used rockfish from my freezer. I thought the sauce was especially good, and it was terrific with the spinach. I'm still not sure I loved the sauce with the fish. However, the sauce would be great for masking the taste of a less palatable fish.

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Nov. 8, 2007

I SERVE THIS EVERY OTHER WEEK.WE ALL LIKE IT ,EVEN MY THREE YEAR OLD.I USE TILAPIA , CANNED SPINACH,CHEDDAR OR AMERICAN CHEESE.I GO LIGHT ON RED PEPPER AND NUTMEG AND NO EXTRA SALT,THE CHEESE HAS ENOUGH .THE SAUCE SHOULD NOT BE TOO THICK,IT SHOULD POUR EASILY.ITS OUR FAVORITE FISH MEAL!!

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MOTHEROFLITTLE

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

Living In: Bailey, North Carolina, USA

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Reviewed: Sep. 1, 2007

I just didn't like the flavor of this--I don't know if it was the nutmeg or what. After eating this myself, I have a hard time imagining kids enjoying it!

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LKristine

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Reviewed: Mar. 1, 2007

This was an easy, quick, and very tasty recipe. The cheese sauce does come out very thick, so add more milk if you want a thinner sauce.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Oct. 31, 2006

I didn't really like the spinach combination with this fish. Cheese topping was okay, but was more like a paste rather than a sauce. My husband thought it was alright, but I probably won't make this again. Thanks for the share, though!

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