Saturday, 23 June 2012

Cod and Spinach Bake

Do you remember those little frozen blocks of boil in the bag cod in parsley/butter/cheese sauce when you were growing up?  Do they still make them?  Is it alright to admit a certain fondness for them?  It was the memory of this childhood/childish treat that inspired me to make this bake this evening - dead simple really.  Pour a kettle of boiling water over a bag of baby spinach, tipped into a colander.  Squeeze as much liquid out as you can and chop roughly.  Saute a small onion in some olive oil, then add the spinach, season with salt, pepper and grated nutmeg and set to one side.  Make a lightly cheesey bechamel sauce from half a pint of milk.  Now mix half the spinach mix into the sauce.  Put a couple of sliced tomatoes in the bottom of a baking dish along with the remaining spinach, top with two chunky pieces of sustainably-caught cod and pour the spinach/cheese sauce over and around.  Sprinkle with grated parmesan and bake in the oven for about 20-25 minutes (around 180C fan), until the fish is just cooked and the sauce is brown and bubbly.  Serve with new potatoes or crusty bread, and a glass of chilled white wine.

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