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Chef John's Fisherman's Pie
Chef John's Fisherman's Pie
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Flaky cod and spinach in a garlic lemon sauce, topped with creamy buttery potato crust. Delicious fisherman's pie!
Ingredients:
  • 3 russet potatoes, peeled and cut into chunks
  • 3 tablespoons butter
  • 1 pinch freshly grated nutmeg
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 0.5 cup milk
  • 2 teaspoons olive oil
  • 12 ounces baby spinach leaves
  • 3 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 2 cups cold milk, divided
  • 2 teaspoons lemon zest
  • 1 tablespoon butter
  • 2 pounds boneless cod fillets
  • 0.5 lemon, juiced
  • 1 tablespoon chopped fresh chives for garnish
Instructions:
  • - Boil a large pot of salted water, then cook the potatoes until very tender for about 20 minutes. Drain well. - Mix in 3 tablespoons of butter until thoroughly combined. Season with nutmeg, salt, black pepper, and cayenne pepper. - Mash in 1/2 cup of milk until smooth.
  • Heat olive oil in a large Dutch oven over medium-high heat, add spinach, sprinkle with a generous pinch of salt, and cook for about 1 minute until wilted. Place in a bowl lined with paper towels to absorb any extra moisture.
  • In a saucepan over medium heat, melt 3 tablespoons of butter and stir in flour until smooth. Continue to cook and stir until the mixture turns slightly brown and smells nutty, about 2 minutes. Add garlic and whisk until fragrant, about 10 to 20 seconds.
  • Gradually combine 1 cup cold milk with the flour mixture and cook until thickened. Add the remaining 1 cup milk and lemon zest, then bring the white sauce to a gentle simmer while whisking constantly. Season with salt and keep sauce warm over very low heat.
  • Preheat the oven to 375°F (190°C) and generously grease an 8x12-inch casserole dish with 1 tablespoon of butter.
  • Sprinkle salt, black pepper, and cayenne over buttered pan. Arrange boneless cod fillets in a single layer. Season top with more salt, black pepper, and cayenne. Layer spinach and lemon juice. Top with white sauce and remove bubbles by tapping and shaking casserole dish.
  • Spoon heaping amounts of mashed potatoes over the casserole and spread evenly. Place the dish on a rimmed baking sheet to prevent any spills.
  • Bake until bubbly in the preheated oven for approximately 40 minutes. Broil under the oven's broiler until the potato crust is golden brown, about 2 minutes. The fish should flake easily. Allow it to rest for 10 minutes before serving. Finish with a sprinkle of chives for garnish.

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