Pollock or Haddock With Spinach
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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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!
Used labneh instead of cream and corn meal instead of flour (to avoid gluten). Worked out well enough if not a little bland.
Used Halibut! In lieu of parsley used dill (or could be tarragon). Served with Baby Red Potatoes roasted on same sheet as fish.
I used almond milk yoghurt (unflavored) instead of milk, plus a little water to thin it. I also seasoned the fish first with ground garlic, salt, pepper and a Penzey's spice mix. I didn't use cheese on top, but instead used Panko. It was good!
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