Chef John's Fisherman's Pie Recipe

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Ingredients:

Serving

for potato crust
3 russet potatoes, peeled and cut into chunks
3 tbsp butter
1 pinch freshly grated nutmeg
salt and ground black pepper to taste
1 pinch cayenne pepper , or to taste
1/2 cup milk
for the spinach
2 tsp olive oil
12 oz baby spinach leaves
for the sauce
3 tbsp butter
3 tbsp all-purpose flour
2 cloves garlic, minced
2 cups cold milk, divided
2 tsp lemon zest
for the rest
1 tbsp butter
salt and ground black pepper to taste
1 pinch cayenne pepper , or to taste
2 lb boneless cod fillets
1/2 lemon, juiced
1 tbsp chopped fresh chives for garnish

Directions:

Bring a large saucepan of salted water and to a boil; add russet potatoes to boiling water and cook until very tender, about 20 minutes. Drain well. Mash in 3 tablespoons butter until thoroughly combined. Season with nutmeg, salt, black pepper, and cayenne pepper to taste. Mash 1/2 cup milk into potato mixture until smooth.
Drizzle olive oil in a large Dutch oven over medium-high heat, add spinach, and season with a big pinch of salt. Cook, stirring occasionally, until spinach has wilted, about 1 minute. Transfer to a bowl lined with paper towels to wick away excess moisture.
Heat 3 tablespoons butter and flour in a saucepan over medium heat; whisk mixture to a smooth paste. Cook, stirring constantly, until mixture has a nutty smell and is slightly browned, about 2 minutes. Add chopped garlic; whisk until fragrant, 10 to 20 seconds.
Whisk 1 cup cold milk into flour mixture; cook until thickened. Whisk in remaining 1 cup milk and lemon zest. Bring white sauce to a gentle simmer, whisking constantly; season with salt. Turn heat to very low and keep sauce warm.
Preheat oven to 375 degrees F (190 degrees C). Grease an 8x12-inch casserole dish with 1 tablespoon butter.
Season buttered pan with salt, black pepper, and cayenne pepper. Lay boneless cod fillets into the pan in a single layer. Season tops of fillets with more salt, black pepper, and cayenne pepper. Spread spinach evenly over fish and drizzle with lemon juice. Spoon white sauce over spinach; give casserole dish several taps and shakes to eliminate bubbles.
Drop mashed potatoes by heaping spoonfuls over the casserole and spread smoothly to cover. Place dish onto a rimmed baking sheet to catch spills.
Bake in the preheated oven until bubbling, about 40 minutes. Turn on oven's broiler and broil until potato crust has a golden brown top, about 2 minutes. Fish should flake easily. Let stand 10 minutes before serving. Garnish with a sprinkle of chives.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	385.77 Kcal (1615 kJ)
Calories from fat	135.02 Kcal
		% Daily Value*
Total Fat	15g	23%
Cholesterol	108.71mg	36%
Sodium	560.03mg	23%
Potassium	1328.77mg	28%
Total Carbs	29.36g	10%
Sugars	6.15g	25%
Dietary Fiber	3.19g	13%
Protein	30.73g	61%
Vitamin C	26mg	43%
Vitamin A	0.2mg	6%
Iron	2.7mg	15%
Calcium	216.6mg	22%

Amount Per 100 g
Calories	90.45 Kcal (379 kJ)
Calories from fat	31.66 Kcal
		% Daily Value*
Total Fat	3.52g	23%
Cholesterol	25.49mg	36%
Sodium	131.3mg	23%
Potassium	311.53mg	28%
Total Carbs	6.88g	10%
Sugars	1.44g	25%
Dietary Fiber	0.75g	13%
Protein	7.2g	61%
Vitamin C	6.1mg	43%
Iron	0.6mg	15%
Calcium	50.8mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8.3

Points
10

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sodium

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