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Ingredients
- 5tablespoons butter
- 2tablespoons chopped onion
- 4cups fresh spinach, washed and well-drained
- 3tablespoons flour
- 1½cups milk
- 1tablespoon minced parsley
- Salt and freshly ground pepper
- 2pounds pollock or haddock fillets
- ½cup heavy cream
- 2tablespoons freshly grated Parmesan cheese
Nutritional analysis per serving (6 servings)
331 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 31 grams protein; 641 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt two tablespoons of the butter in a large skillet. Add the onion and saute until soft but not brown. Finely chop spinach and add to skillet, cooking over medium heat until the spinach has wilted and most of the liquid in the pan has evaporated.
- Step 2
In a separate sauce pan melt the remaining three tablespoons of butter. Add the flour and cook for a minute or two. Add the milk and continue cooking over medium heat, stirring constantly, until the sauce comes to a boil, is thickened and smooth. Remove from heat. Add two-thirds cup of the sauce to the spinach. Add parsley, salt and pepper to taste to the spinach.
- Step 3
Preheat oven to 350 degrees. Lightly butter a shallow baking pan. Season fish with salt and pepper, arrange in the baking pan and spread the spinach over the fillets.
- Step 4
Add the cream to the remaining sauce in the saucepan and heat it through. Season with salt and pepper, spread it over the spinach and fish, sprinkle with grated cheese and bake 35 to 40 minutes.
Private Notes
Comments
I substituted some items because of what I had, which yielded a very flavorful dish. As some suggested, Tarragon (lots of it) instead of parsley, shallots instead of onion, and Greek yoghurt instead of cream. I added a handful of garlic cloves. A keeper.
I used 3 c spinach and added a minced red bell pepper. I just combined all the white sauce with all the veggies at once; it saved me a step and turned out well! Very rich and tasty.
I sautéed the spinach in olive oil, but did use the butter in the sauce. Made it with just a pound of fish, but the whole amount of spinach and--probably used about 3/4 the sauce in all. I seasoned lightly but will experiment next time to add a little more depth of flavor, but it was delicious!
Made this on a whim since I had fresh haddock, but used frozen chopped spinach, which worked just fine for creamed spinach and saved a lot of time. I also didn’t have milk and cream so used half & half. For seasoning, I didn’t add any fresh herbs, I think that would have helped. Added crushed red pepper and shallot instead of onion to the spinach. Next time I’ll cut the white sauce with some acid. Served with garlicky roasted yellow potatoes, which was a good accompaniment. I’d make it again — easy enough and a good comforting winter fish dish.
Too little spinach -- too much milk and cream. No need to cook the fish and then cover it in the greens and cook again!! We made adjustments and it was tasty, but to follow these instructions would have been a disaster.
I used previously frozen haddock. Despite following the recipe carefully, my dish had an excess of liquid. Any ideas as to why and how to avoid this in future? Flavour was great.