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.

Riveting 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

View the complete recipe

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.

Riveting 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

View the complete recipe