Fisherman's Pie (12 ww pts)

By Rander9576

Ingredients

• For the spinach:
• 3 russet potatoes, peeled and cut into chunks or yukon gold
• 3 tablespoons light butter
• 1 pinch freshly grated nutmeg
• salt and ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1/2 cup 1% milk
• 12 ounces baby spinach leaves
• For the sauce:
• 3 tablespoons light butter
• 3 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 1 cups fat free half and half
• 1 cup 1% milk
• 2 teaspoons lemon zest
• Also:
• 1 pounds boneless cod fillets
• chives, chopped

Details

Servings 6

Preparation

Step 1

1.Bring a large saucepan of salted water and to a boil; add 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. Put spinach in colander. Pour boiling water over to wilt. Transfer to a bowl lined with paper towels to get rid of any 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 half and half 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 butter spray.

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.