Fish and Spinach Bake with White Sauce

Categories: FISH, not tried

Ingredients

• For the white sauce
• 2 tablespoons butter
• 2 teaspoons minced garlic
• 1/4 cup all-purpose flour
• 2 cups milk, warmed in a pan or in the microwave
• 1 teaspoon dried thyme
• salt, white pepper, and nutmeg to tasteFor the sautéed spinach
• 1 1/2 tablespoons butter
• 1/3 cup finely chopped shallots
• 5 cups tightly packed spinach leaves, blanched and squeezed dry
• salt and black pepper to taste
• .
• 1 kilo (about 3 pieces) boneless, skinless white fish fillets (cream dory, lapu lapu, labahita)
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• juice from 1 lemon
• 1/3 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 3 tablespoons melted butter

Directions

1. Make the white sauce: Melt butter in a medium saucepan. Sauté garlic until fragrant. Add flour and mix well, cook for 1 minute until flour is light brown. Pour warm milk, stirring continuously, until mixture becomes smooth and thick. Season with thyme, salt, white pepper, and nutmeg. Cool.

2. Make the sautéed spinach: In a medium frying pan, melt butter and sauté shallots until translucent. Add blanched spinach and mix well for a minute. Season with salt and pepper; mix well.

3. Season fish fillets with salt, pepper, and lemon juice. In a small bowl, combine breadcrumbs, cheese, and melted butter; mix well.

4. To assemble, spread spinach in a 13×9×2-inch rectangular baking dish. Arrange fillets on top. Cover with white sauce. Sprinkle breadcrumb mixture on top. Bake in a preheated 350°F oven covered in aluminum foil for 15 minutes. Remove foil and cook further for 10 to 15 minutes or until fish is cooked through yet moist and the crumb mixture is golden.

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