Chef John's Fisherman's Pie

Chef John's Fisherman's Pie

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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Ingredients

1 h 35 m servings 421 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large saucepan of salted water and to a boil; add russet potatoes to boiling water and cook until very tender, about 20 minutes. Drain well. Mash in 3 tablespoons butter until thoroughly combined. Season with nutmeg, salt, black pepper, and cayenne pepper to taste. Mash 1/2 cup milk into potato mixture until smooth.
  2. Drizzle olive oil in a large Dutch oven over medium-high heat, add spinach, and season with a big pinch of salt. Cook, stirring occasionally, until spinach has wilted, about 1 minute. Transfer to a bowl lined with paper towels to wick away excess moisture.
  3. Heat 3 tablespoons butter and flour in a saucepan over medium heat; whisk mixture to a smooth paste. Cook, stirring constantly, until mixture has a nutty smell and is slightly browned, about 2 minutes. Add chopped garlic; whisk until fragrant, 10 to 20 seconds.
  4. Whisk 1 cup cold milk into flour mixture; cook until thickened. Whisk in remaining 1 cup milk and lemon zest. Bring white sauce to a gentle simmer, whisking constantly; season with salt. Turn heat to very low and keep sauce warm.
  5. Preheat oven to 375 degrees F (190 degrees C). Grease an 8x12-inch casserole dish with 1 tablespoon butter.
  6. Season buttered pan with salt, black pepper, and cayenne pepper. Lay boneless cod fillets into the pan in a single layer. Season tops of fillets with more salt, black pepper, and cayenne pepper. Spread spinach evenly over fish and drizzle with lemon juice. Spoon white sauce over spinach; give casserole dish several taps and shakes to eliminate bubbles.
  7. Drop mashed potatoes by heaping spoonfuls over the casserole and spread smoothly to cover. Place dish onto a rimmed baking sheet to catch spills.
  8. Bake in the preheated oven until bubbling, about 40 minutes. Turn on oven's broiler and broil until potato crust has a golden brown top, about 2 minutes. Fish should flake easily. Let stand 10 minutes before serving. Garnish with a sprinkle of chives.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 59
  1. 72 Ratings

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Most helpful positive review

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 as...

Most helpful critical review

The flavor was OK, if unexciting. What did not appeal to us most notably was the lack of texture in this dish. The combo of soft fish, white sauce, wilted spinach and mashed potatoes was just a ...

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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 as...

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...

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....

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!!!

When I told my hubby what was going into this dish he was very skeptical, especially since he's not a huge fish fan. He changed his tune after the first bite. I think it tasted even better reh...

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 el...

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.

A friend recommended this recipe and I was very hesitant to try it as it's outside of my usual repertoire. I'm so glad I did. We really enjoyed it! I'm not a big spinach fan but it was good in t...

I have never made anything like this before but it looked really good and it was! I enjoyed all the flavors together. I didn't use as much cayenne pepper because I was making it for kids too but...

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