Roiasted Cod with Spinach Recipe
Ingredients
Directions
- Cook the whole potatoes together with cod slices.
- Remove the cod when it is cooked and finish cooking the potatoes.
- Using your hands, shred the cod into small pieces, remove the skin and any bones.
- Cook the spinach and drain well.
- In a baking dish place a thin layer of spinach, a layer of cooked potatoes cut into thick slices, a layer of cod, another layer of potatoes and the last layer with the remaining spinach.
- Season with a little salt and pepper.
- Drizzle with the bechamel sauce and bake it in a preheated oven at 180°C or 350°F until golden brown.
- Remove from the oven and serve immediately.
Adapted from a Recipe by: docinhosdaucic.blogspot.pt
Frequently Asked Questions
What can I substitute for cod in this recipe?
You can substitute cod with other white fish like haddock, tilapia, or halibut. If you're looking for a non-fish option, you could use cooked chicken or a plant-based protein such as tofu or tempeh, though this will change the flavor profile of the dish.
How should I store leftovers of the roasted cod with spinach?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage, but it's best to consume it within a month for optimal texture and flavor.
What should I do if the potatoes are not fully cooked after boiling?
If you find that the potatoes are not cooked through after boiling, simply slice them and return them to the pot with a bit of water, cover, and steam them until they are fork-tender before assembling the dish.
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