"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." — Chef John
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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
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.
I was wholly unimpressed with this recipe and rather disappointed. It's the first of three recipes that I've tried from Chef John that I didn't enjoy.
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!
OK, tried this tonight and WOW! So much healthier than the fish recipe I have been using. Taste is amazing. I used a tad more lemon juice and 5 small potatoes which was all I had. I'll be sure to make enough potatoes next time. Again, there will soooo be a next time!
Followed the recipe exactly - the seasonings were perfect. We will definitely fix this again.
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!!!
We tried this recipe last night and really liked it. It did take some prep time, but my husband and I both really enjoyed it and our two little boys even ate some. Was a good "comfort food", would be really good on a cold night! If your cod fillet is on the thick side, I would suggest splitting it in half to make it a little thinner.
I grew up in the UK on Fish Pie and it is still a family favourite. I make it a little differently. Which is to only use salt and pepper, no other spices. But of course you can add any spices you like. We also cook the fish first and break it up into bite size pieces and add a sliced hard boiled egg or two. Layer white sauce, fish and egg, white sauce fish and egg and white sauce. Make peaks in the mashed potatoes with the back of a wooden spoon and they will brown nicely.
Yes, it's time consuming but you can make it ahead of time and, since it is all cooked, just put it in the oven at dinner time to heat up and brown the potatoes. We don't usually put vegetables in it.
* 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 from Fat: 166
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