Fisherman’s Pie – The Deadliest Casserole

I’ve never been a huge fan of the fisherman reality shows
like Wicked Tuna and Deadliest Catch. Seems like every situation that comes up, no matter how mundane, is made to look like a matter of life and death. Sure it’s relatively dangerous compared
to selling shoes, but they’re mostly just fishing in crappy weather.

slip and falls notwithstanding, I think the real challenge in that environment
would be trying to cook a decent meal. Imagine putting together this delicious, potato-crust-topped
cod and spinach casserole in the galley of one of those boats. I actually
get woozy thinking about it. 

Luckily most of us have a nice steady oven at
home in which to make this comforting dish happen, rogue wave free. Speaking of the oven, be sure to check your fish to see if
it’s flaking before taking it out. Mine took about 40 minutes, but my sauce and
potatoes were warm. If you make your components ahead and they cool down, or
your fish is thicker, it may take a while longer to bake, so poke and peek. You
can always fix the top, and thanks to the broiler, no one will be the wiser. I
hope you give this a try soon. Enjoy!

For potato crust:
3 russet potatoes
3 tbsp butter
nutmeg, salt, pepper, cayenne to taste
1/2 cup milk
For the sauce:
3 tbsp butter
3 tbsp flour
2 cloves garlic, minced
2 cups cold milk
2 tsp lemon zest
salt to taste
For the rest:
1 tbsp butter to grease dish
salt, pepper, cayenne to taste
2 pounds boneless cod filets
12 oz washed baby spinach
juice of 1/2 lemon
fresh chives to garnish

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