Recipe by Chef John
"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."
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For potato crust:
russet potatoes, peeled and cut into chunks
freshly grated nutmeg
salt and ground black pepper to taste
cayenne pepper, or to taste
For the spinach:
baby spinach leaves
For the sauce:
cold milk, divided
For the rest:
boneless cod fillets
chopped fresh chives for garnish
This was pure comfort food for me. I used Blackened Seafood seasoning to season the bottom of the pan, the fish and added some to the sauce and the potatoes too. I made the spinach and set aside, not everyone in the family likes spinach (silly peeps) so I layered the seasoned fish and the sauce, topped with the potatoes.... reserved some of sauce to mix with the spinach. Cooked the fish at 400 for 25 minutes and then turned on the broiler to brown the top. I had already sprinkled the seafood seasoning on top of the potatoes so it did not take long to brown up. I reheated the spinach with the reserved sauce and spread a layer of that in a shallow plate, topped with the fish and potato casserole. It made a lovely presentation and tasted WONDERFUL. A couple of tips - make sure your fish is fully defrosted and blotted very dry with paper towels prior to seasoning. This can be made with leftover mashed potatoes but re-heat the potatoes prior to layering and baking. There were no leftovers - the pan was licked clean. Good thing I got a picture before dinner!
I did not care for this. I followed the recipe exactly.
Can't believe no one else has rated this yet. This was a little time intensive, but so worth it. It tasted restaurant quality - a really good restaurant quality. I have never tried a Chef John recipe that was not absolutely fabulous. I am making this for a gathering this weekend, it is fantastic. I used haddock, by the way. Any white fish would work.
This is a fantastic recipe. I've made it once as written (except for using tilapia instead) and it was quite good just like that.
Since then I've changed a few things for my own personal taste. The things I do different are to continue using tilapia and to include a can of corn with the spinach. It adds a nice sweetness and little crunch to the dish. The other thing I change is adding garlic powder to the potato topping. Being the garlic lover I am I also put at least 4 cloves of garlic (pressed) into the roux (depending on their size). Besides that the only other changes is that I omit lemon as I don't always have lemons on hand.
Wow! 6 Stars! This was the Ultimate in Comfort Food! Simple, Easy, Delicious. I really can`t rave enough...I`ll be making this again and again and again. Thank You So Much Chef John!!!
This recipe was absolutely delicious.once again chef John, you've put up a 6 star recipe. It tastes like a meal served at an upscale seafood restaurant. Thanks for posting it.
Made this for supper last night. Super easy and delicious. Used frozen chopped spinach and it worked out fine. DH said "You can make this again."
This is an amazing recipe. Very easy to prepare and so flavorful. When done, it smells so good.
I decreased the portions to 2 servings and substituted the cod for sole. Followed everything else as directed. I didn't have any problems with it becoming liquidy as I dried my fish very well and squeezed all moisture out of the spinach.
Will definitely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Fisherman's Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 421
** Calories from Fat: 166
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