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This filling spinach and fish dish has been a game-changer for my crazy weeknights at home. It only needs a few basic items and minimal work, yet gives you a nourishing meal that brings warmth to dinner without spending forever in the kitchen.
I stumbled upon this dish during an extra busy week when my brother's wife was staying over. She was amazed at how fast we put it together, and now she makes it all the time to get her fussy kids to try seafood.
Ingredients
- Frozen chopped spinach: forms the tasty base layer packed with goodness and a soft texture
- Sharp cheddar cheese: adds a rich creaminess that works amazingly with the subtle fish taste
- Dry bread crumbs: gives that needed crunch and helps everything stick together
- Egg: acts as the glue that holds the spinach part together
- Cod fillets: gentle white fish that breaks apart nicely, try to get chunky pieces that feel firm
- Salt and pepper: basic seasonings that bring out all the natural tastes
How To Make Aunt Carol's Spinach and Fish Bake
- Get the oven ready:
- Warm your oven to 325°F. This lower heat makes sure the fish cooks all the way through without getting dry while letting the cheese melt smoothly into the spinach mix.
- Mix up the spinach layer:
- Combine your drained spinach with half cup of cheddar, five tablespoons of bread crumbs, and one beaten egg until everything's mixed well. Push this mix flat across your baking dish bottom to make a tasty bed for your fish.
- Place your fish:
- Put the cod pieces right on the spinach layer, making sure they aren't stacked or crowded. Add a good amount of salt and pepper to bring out the light fish flavor.
- Finish the top:
- Scatter the leftover cheddar and bread crumbs over the fish to create a tasty crust that'll get wonderfully crisp while baking.
- Cook it just right:
- Put foil over the dish and bake for 20 minutes, or until you can easily break the fish with a fork. The foil keeps everything juicy while the fish cooks completely.
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The first time I cooked this for my family, my tiny four-year-old nephew grabbed his fork and said it was "fish treasure hidden under cheese gold." That's when I knew this dish had magic powers to make veggies exciting even for kids who normally won't touch them.
Flavor Variations
While the main recipe uses cod, pretty much any white fish works great. I've made awesome versions using tilapia when I'm watching my budget, halibut for fancy dinners, and even haddock when I found it on sale. Each type brings its own feel but keeps that gentle flavor that goes so well with the creamy spinach bottom.
Make-Ahead Tips
This dish really shines when you're planning meals ahead. You can fix the spinach mix up to two days early and keep it in the fridge. When you're ready to cook, just add fresh fish and toppings, then bake. The spinach base actually tastes better after sitting a bit, making this one of those rare dishes that gets better when you prep it ahead.
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Serving Suggestions
This dish works with so many different sides. For a full dinner, try it with oven-cooked cherry tomatoes and some quinoa or brown rice to soak up all the yummy juices. If you want something lighter, go with a fresh green salad with lemon dressing. The mild flavors also go great with some garlic bread if you're feeling like a more filling meal.
Frequently Asked Questions
- → Can fresh spinach be used here?
Totally! Cook it lightly and squeeze out the liquid before mixing it with the rest.
- → What type of fish can I use?
Go for mild-tasting fish like haddock, cod, or tilapia, but feel free to experiment.
- → Is there an alternative to Cheddar?
Sure! Mozzarella, Parmesan, or a mix of cheeses would work great too.
- → How do I check if the fish is done?
The fish is ready if you can flake it easily with a fork and it looks opaque.
- → What sides go well with this dish?
Serve it with roasted veggies, a fresh salad, or warm bread for a complete meal.
- → Can I prep this ahead of time?
Yes! Put it together, store it in the fridge, and bake it when you’re ready to eat.