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Aunt Carol's Spinach and Fish Bake

Simple, easy fish recipe. Any white fish will do! And even the kids will eat up the spinach! (My four year old loves this dish!) This recipe was passed on by my Aunt and was a little bit of this, a little bit of that - so tweak the ingredients to your liking!
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1179.9 kcal

Equipment

  • 1 Baking Dish Small, oven-safe
  • 1 Mixing Bowl Medium-sized
  • 1 Fork For mixing and testing fish doneness
  • 1 Spatula or Spoon For spreading the spinach mixture
  • 1 Measuring Cups and Spoons Standard set

Ingredients
  

Main

  • 1 10 ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 cup sharp Cheddar cheese
  • ⅓ cup dry bread crumbs
  • 1 egg beaten
  • 1 pound cod fillets
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a bowl, mix the spinach, 1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the cod fillets on top of the spinach mixture, and season with salt and pepper. Top with the remaining Cheddar cheese and bread crumbs.
  • Cover, and bake 20 minutes in the preheated oven, or until fish flakes easily with a fork.

Notes

Ensuring the frozen spinach is thoroughly thawed and meticulously squeezed dry is paramount; excess moisture will lead to a watery bake. For the fish, opt for a firm, white variety like cod or haddock, and avoid overcooking to prevent a dry, rubbery texture – the low oven temperature helps here. A light squeeze of fresh lemon juice or a sprinkle of fresh dill or parsley just before serving will significantly brighten the dish and cut through the richness. Consider adding a pinch of garlic powder or a finely minced shallot to the spinach mixture for an aromatic depth. To elevate the topping, lightly toast the breadcrumbs in a pan with a touch of butter before sprinkling them on, which adds an irresistible crunch and nutty flavor.