Aunt Carol’s Spinach and Fish Bake

This was really tasty! Made a few slight changes. I’m the only real spinach eater, so since I was cutting this recipe down to serve one, I didn’t want to use a whole egg for such a small amount of the spinach stuffing. I also don’t care a lot for frozen spinach. So I sauted some fresh spinach, added some dry stuffing mix and cheese. It made fish much more palatable!

One of the best cod dishes ever. We made a couple changes though. It needed more cook time. We did 30 minutes at 350 and then finished off off 3 minutes under the broiler to brown the top.

Loved it! Sautéed the spinach with onion salt, garlic salt, red pepper in olive oil before mixing with other ingredients. Oven 350 for 20 min, 325 for 5 min….perfect! Moist and flaky with tang from sautee.

So good! Not going to lie, when I read it I thought it sounded blah – it is not! Admittedly, my cupboards are kind of bare, so I couldn’t follow it exactly. Crushed Dots pretzels are a good addition 🙂 We have an abundance of perch – this is a wonderful recipe with perch!

To stay true to the original recipe it was good but missing acid. Added a bit of lemon juice and it was excellent. Also added a bit of parm cheese. Cooking time will vary based on the thickness of the fish. I cooked for 40min on 375 but had thick pieces of cod. Thank you for the recipe!

Fish was dry and lacked moisture. Baking temp was too low. Cheddar cheese didn’t add much. Recipe didn’t work . Will not make again.

This recipe needs a lot of tweaks to make it able to stand a lone. I used mozzarella instead of cheddar. To give flavor as the author suggested I added tarragon and lemon. To make the spinach a bit more moist than dry I added about 1/4 of cream, pinch of freshly grated nutmeg, and for the bread crumbs, used panko since it was what I had. It made no difference. I only had sole at the moment and to save it from being too bland, I served it over a bit of pasta with Easy Alfredo Sauce from this site. I got to agree with all reviews that say this has no flavor. I can tell the lemon helped a slight bit but not much. The only good thing is that it was moist. Also, bake this at 400F for no more than 12 minutes. Fish should not be left in the oven too long. It overcooks pretty fast. Will not make this again at all….

Excellent flavor and easy to make. I usually don’t change a recipe but I had to substitute Triple Cheddar because I didn’t have Sharp Cheddar and I used Italian Bread Crumbs.

Just made this for the first time and loved it! After baking I broiled for a few minutes to brown the breadcrumbs. Served with lemon to give it some extra flavor. Will definitely make again.

I really liked it. I sautéed fresh spinach with olive oil, garlic, onion and crushed red pepper flakes and drained off the liquid instead of frozen. Will make again.

I followed the recipe closely. At 20 minutes at 325 the fish was still raw. My fillets were about a half inch thick at the thickest part, so that wasn’t the issue. I suggest either using two baking dishes so that the spinach and fish are spread out more or doubling the baking time.

A huge hit for supper! I did add a few chopped green onions and some grated parmesan cheese to the spinach mix about 1/4 of cup. I will make this again

I cut the recipe in half . It was really good. Yes, I’ll be making it again.

I made the recipe with some changes but it was very good. omitted the cheddar. sauteed a diced small onion, about 2/3 cup and 2 cloves garlic, minced, in small amount olive oil. mix with spinach, egg, 1/4 cup seasoned bread crumbs. season with basil, tarragon, nutmeg, salt and pepper. put spinach mixture in bottom of baking dish. lay cod fillets on top. sprinkle with salt, pepper, parmesan cheese, bread crumbs, paprika. bake 400 deg 20 minutes.

I made it with cod and it was good. I increased the temperature and time as suggested by other reviewers (400 F for about 35 min). I think it would be even better with tilapia or another freshwater fish.

I made this on a whim with what I had around the house. Had to use kale instead of spinach, my husband raved about it. Absolutely love these flavors together. This will be regular on our table!

Made it exactly as listed. My picky husband LOVED it as I did. A new favorite!

My family was not a fan of this recipe. Perhaps if I tweek it a bit, we might try again. The taste was satisfying but the topping was “mushy” and detracted from the overall effect of this dish.

I used fresh spinach, a blend of mozzarella, cheddar and Parmesan cheeses, also added some sauteed onion and garlic and was overjoyed with the result! Already made it twice and another time used thin sliced chicken breast instead of cod. I will definitely make this again. Very suitable to serve to company.

I added lemon zest and garlic to the spinach, squeezed lemon juice over the fish before adding the topping and increased the oven temp to 400. I liked that it didn’t have cream in the recipe like many others.

Great new taste for cod, all my family liked it.