Rating: 4.5 stars 4.6
116 Ratings
  • 5 star values: 86
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 3

My fisherman's pie gives you flaky cod mingled with spinach in a garlic and lemon-scented sauce underneath a browned crust of creamy, buttery potatoes on top. It really does taste fantastic.

Recipe Summary

15 mins
1 hr 10 mins
10 mins
1 hr 35 mins


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
For potato crust:
For the spinach:
For the sauce:
For the rest:


Instructions Checklist
  • Bring a large saucepan of salted water to a boil; add potatoes to boiling water and cook until very tender, about 20 minutes. Drain well. Mash in 3 tablespoons butter until thoroughly combined. Season with nutmeg, salt, black pepper, and cayenne pepper. Mash 1/2 cup milk into potato mixture until smooth.

  • Drizzle olive oil in a large Dutch oven over medium-high heat, add spinach, and season with a big pinch of salt. Cook, stirring occasionally, until spinach has wilted, about 1 minute. Transfer to a bowl lined with paper towels to wick away excess moisture.

  • Heat 3 tablespoons butter and flour in a saucepan over medium heat; whisk mixture to a smooth paste. Cook, stirring constantly, until mixture has a nutty smell and is slightly browned, about 2 minutes. Add garlic; whisk until fragrant, 10 to 20 seconds.

  • Whisk 1 cup cold milk into flour mixture; cook until thickened. Whisk in remaining 1 cup milk and lemon zest. Bring white sauce to a gentle simmer, whisking constantly; season with salt. Turn heat to very low and keep sauce warm.

  • Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x12-inch casserole dish with 1 tablespoon butter.

  • Season buttered pan with salt, black pepper, and cayenne pepper. Lay boneless cod fillets into the pan in a single layer. Season tops of fillets with more salt, black pepper, and cayenne pepper. Spread spinach evenly over fish and drizzle with lemon juice. Spoon white sauce over spinach; give casserole dish several taps and shakes to eliminate bubbles.

  • Drop mashed potatoes by heaping spoonfuls over the casserole and spread smoothly to cover. Place dish onto a rimmed baking sheet to catch spills.

  • Bake in the preheated oven until bubbling, about 40 minutes. Turn on the oven's broiler and broil until potato crust has a golden brown top, about 2 minutes. Fish should flake easily. Let stand 10 minutes before serving. Garnish with a sprinkle of chives.

Nutrition Facts

421 calories; protein 34.8g; carbohydrates 29.3g; fat 18.5g; cholesterol 108.7mg; sodium 280.3mg. Full Nutrition