Spinach combined with cheese and breadcrumbs is the base on which the cod is baked. Serve hot with mashed potato and vegetables.
Thanks to my niece, Liz, this recipe has been enjoyed by many. The original recipe is called Cheddar Fish Florentine. It calls for 1 C shredded sharp cheddar, 2 Tbls dry bread crumbs, 1/4 tsp dried and crushed tarragon leaves, 1 10oz pkg chopped spinach thawed and well drained, 1/2 lb fish fillets. Combine cheese, crumbs and tarragon, reserve 1/4 C for topping. Mix with spinach. Spread this into baking dish, top with fish, sprinkle on remaining cheese mixture. Bake 450 15 to 20 minutes. Two servings. I love all the variations. I myself added an egg to make the spinach more like a souffle. Of course, I rate it 5 stars! Enjoy! - 08 Dec 2006 (Review from Allrecipes USA and Canada)
I will admit that I made some drastic changes in this recipe but I had to use what I had on hand! I did not have any cheddar cheese so I used real parmesan (not the green can kind). I did not have frozen spinach so I used a bag of fresh that I sautéed with a small chopped onion and 2 chopped garlic cloves. I used Italian breadcrumbs instead of plain. Even with these changes, this fish was yummy and a big hit with the family. I may try it the “real” way one day but I liked this way just fine! - 03 Nov 2006 (Review from Allrecipes USA and Canada)
I make this recipe about once a week and we love it here! However, I have made several key changes so that's why I'm rating this 4 stars -- Firstly, I set the oven at 400 degrees. Since I use frozen cod, I end up cooking these much longer as well. I place each cod into small au gratin dishes (sprayed with Pam) for individual servings; squeeze fresh lemon juice, sea salt & freshly ground pepper over each; top each with mixture of fresh baby spinach (cut up), 1 cup shredded sharp cheddar cheese, 1 beaten egg, and crushed saltine crackers instead of dry breadcrumbs; cover each dish with foil. I found that roasted new potatoes go very well with this fish ~AND~ the best part is they can roast in a seperate pan right along with the fish! For that, I toss the potatoes in a pan with 1 tablespoon of olive oil; little salt & pepper and throw the pan in the oven next to the fish. They're ready when nicely browned. Serve it up with steamed baby carrots--how healthy is that?! - 27 Mar 2006 (Review from Allrecipes USA and Canada)