Aunt Carol’s Famous Spinach and Fish Bake: A Comfort Food Classic

This recipe is a true gem passed down through generations. My Aunt Carol’s Spinach and Fish Bake is the epitome of comfort food: a creamy, flavorful, and satisfying dish that’s surprisingly easy to make. It’s perfect for a weeknight dinner or a potluck gathering. The combination of flaky white fish, tender spinach, and a rich, cheesy sauce is simply irresistible. I remember having this every year at Christmas, and now it is a regular dish in my rotation. I am delighted to share it with you today.

## The Story Behind the Bake

Aunt Carol was known for her incredible cooking. She had a knack for taking simple ingredients and transforming them into culinary masterpieces. Her Spinach and Fish Bake was one of her signature dishes, always a crowd-pleaser at family gatherings. She always made the dish with a smile and a hug, and now it invokes those memories every time I bake it.

She always told me the secret was in the love you put into it, and the quality of the ingredients. I’ve adapted her original recipe slightly over the years, but it still captures the essence of her delicious creation. I’ve kept the core recipe the same, but have made a few tweaks to cater to modern tastes and dietary needs (like offering gluten-free options).

## Why You’ll Love This Recipe

* **Comforting Flavors:** The creamy sauce, spinach, and flaky fish create a symphony of flavors that will warm you from the inside out.
* **Easy to Make:** This recipe is surprisingly simple and doesn’t require any fancy cooking skills. Even novice cooks can master it.
* **Versatile:** You can easily adapt the recipe to your liking by using different types of fish, vegetables, or cheeses.
* **Make-Ahead Friendly:** You can prepare the bake ahead of time and simply pop it in the oven when you’re ready to eat.
* **Family-Friendly:** Even picky eaters will enjoy this delicious and nutritious meal.
* **Budget-Friendly:** Most of the ingredients are pantry staples or readily available at affordable prices.

## Ingredients You’ll Need

* **Fish:** 2 pounds of white fish fillets (cod, haddock, tilapia, or any other firm white fish). Fresh or frozen (thawed) both work well. I prefer cod for its firm texture and mild flavor.
* **Spinach:** 1 pound of fresh spinach, washed and chopped, or 10 ounces of frozen spinach, thawed and squeezed dry. Make sure to remove as much moisture as possible from the spinach to prevent the bake from becoming watery. I recommend using fresh spinach whenever possible, as it has a better texture and flavor.
* **Butter:** 1/2 cup (1 stick) of unsalted butter. This will be used to create the roux for the creamy sauce. You can use salted butter, but be sure to reduce the amount of salt you add later in the recipe.
* **Flour:** 1/2 cup of all-purpose flour. This will thicken the sauce. For a gluten-free version, you can use a gluten-free all-purpose flour blend.
* **Milk:** 4 cups of whole milk. You can use 2% milk, but the sauce will be slightly less rich. I don’t recommend using skim milk, as it will make the sauce too thin.
* **Heavy Cream:** 1/2 cup of heavy cream (optional, but highly recommended for extra richness). This adds a luxurious creaminess to the sauce.
* **Onion:** 1 medium yellow onion, chopped. This adds flavor and depth to the sauce. You can also use a white onion or shallot.
* **Garlic:** 2 cloves of garlic, minced. This adds a pungent flavor that complements the other ingredients. Feel free to add more garlic if you’re a garlic lover.
* **Nutmeg:** 1/4 teaspoon of ground nutmeg. This adds a warm, slightly sweet flavor to the sauce. A little goes a long way, so don’t overdo it.
* **Salt and Pepper:** To taste. Season generously to enhance the flavors of the dish.
* **Cheese:** 2 cups of shredded cheese (cheddar, Gruyere, mozzarella, or a combination). I love using a combination of cheddar and Gruyere for a complex flavor. You can also use a pre-shredded cheese blend.
* **Breadcrumbs:** 1/2 cup of breadcrumbs (optional, for topping). These add a nice crispy texture to the top of the bake. You can use plain breadcrumbs or seasoned breadcrumbs. For a gluten-free version, use gluten-free breadcrumbs.
* **Parsley:** 2 tablespoons of fresh parsley, chopped (for garnish). This adds a fresh, vibrant touch to the dish. You can also use other herbs, such as chives or dill.
* **Lemon:** 1/2 lemon, juiced. To drizzle over the fish before baking to remove that fishy taste.

## Equipment You’ll Need

* 9×13 inch baking dish
* Large saucepan
* Whisk
* Cutting board
* Knife
* Measuring cups and spoons
* Oven

## Step-by-Step Instructions

Here’s how to make Aunt Carol’s Spinach and Fish Bake:

**1. Preheat the Oven:** Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.

**2. Prepare the Fish:** If using frozen fish, make sure it is fully thawed. Pat the fish fillets dry with paper towels. This will help them brown better and prevent the bake from becoming watery. Drizzle the fish fillets with lemon juice and season with salt and pepper.

**3. Sauté the Onion and Garlic:** In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

**4. Make the Roux:** Sprinkle the flour over the onion and garlic mixture. Whisk constantly for 1-2 minutes until the flour is cooked and the mixture forms a smooth paste (a roux). This will help thicken the sauce.

**5. Add the Milk and Cream:** Gradually whisk in the milk, a little at a time, ensuring that there are no lumps. Continue whisking until the sauce is smooth. Bring the sauce to a simmer, then reduce the heat to low. Stir in the heavy cream (if using).

**6. Thicken the Sauce:** Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly. The sauce should be thick enough to coat the back of a spoon.

**7. Add the Spinach and Seasoning:** Stir in the spinach and nutmeg. Season with salt and pepper to taste. Mix well until the spinach is evenly distributed throughout the sauce.

**8. Assemble the Bake:** Pour half of the spinach and cheese sauce into the prepared baking dish. Arrange the fish fillets in a single layer over the sauce. Pour the remaining sauce over the fish, ensuring that it is evenly coated.

**9. Add the Cheese and Breadcrumbs (Optional):** Sprinkle the shredded cheese evenly over the sauce. If desired, sprinkle breadcrumbs over the cheese for a crispy topping.

**10. Bake:** Bake in the preheated oven for 25-30 minutes, or until the fish is cooked through and the cheese is melted and bubbly. The fish is done when it flakes easily with a fork.

**11. Let Rest and Serve:** Remove the bake from the oven and let it rest for 5-10 minutes before serving. This will allow the sauce to thicken slightly and the flavors to meld together.

**12. Garnish and Serve:** Garnish with fresh parsley, if desired. Serve hot and enjoy!

## Tips for Success

* **Use High-Quality Ingredients:** The quality of the ingredients will directly impact the flavor of the dish. Use fresh, high-quality fish, spinach, and cheese for the best results.
* **Don’t Overcook the Fish:** Overcooked fish will be dry and tough. Cook the fish just until it is cooked through and flakes easily with a fork.
* **Season Generously:** Don’t be afraid to season the dish generously with salt and pepper. This will help bring out the flavors of the ingredients.
* **Adjust the Cheese to Your Liking:** Feel free to use different types of cheese or adjust the amount of cheese to your liking. Cheddar, Gruyere, and mozzarella are all great options.
* **Add Vegetables:** For extra flavor and nutrition, add other vegetables to the bake, such as mushrooms, bell peppers, or zucchini. Sauté the vegetables before adding them to the sauce.
* **Make it Gluten-Free:** To make this recipe gluten-free, use a gluten-free all-purpose flour blend and gluten-free breadcrumbs.
* **Make it Ahead:** You can prepare the bake ahead of time and store it in the refrigerator for up to 24 hours. When ready to bake, add 10-15 minutes to the baking time.

## Variations and Additions

This recipe is incredibly versatile, and you can easily adapt it to your liking. Here are some variations and additions to try:

* **Different Fish:** Use different types of fish, such as salmon, tuna, or shrimp. Adjust the cooking time accordingly.
* **Different Vegetables:** Add other vegetables, such as mushrooms, bell peppers, zucchini, or broccoli. Sauté the vegetables before adding them to the sauce.
* **Different Cheeses:** Use different types of cheese, such as Swiss, provolone, or Monterey Jack.
* **Spice it Up:** Add a pinch of red pepper flakes to the sauce for a spicy kick.
* **Add Herbs:** Add other herbs, such as thyme, oregano, or basil, to the sauce.
* **Add Wine:** Add a splash of white wine to the sauce for extra flavor.
* **Top with Potatoes:** Add a layer of mashed potatoes on top of the bake for a heartier meal.
* **Make it Creamier:** Add an extra 1/4 cup of heavy cream to the sauce for an even richer flavor.

## Serving Suggestions

Aunt Carol’s Spinach and Fish Bake is a complete meal on its own, but it can also be served with side dishes such as:

* **Steamed vegetables:** Broccoli, green beans, or asparagus
* **Salad:** A simple green salad with vinaigrette
* **Rice:** White rice, brown rice, or wild rice
* **Potatoes:** Mashed potatoes, roasted potatoes, or scalloped potatoes
* **Crusty bread:** For soaking up the delicious sauce

## Nutritional Information (Approximate)

* Calories: 450-550 per serving
* Protein: 35-45 grams per serving
* Fat: 25-35 grams per serving
* Carbohydrates: 15-25 grams per serving

*Note: Nutritional information may vary depending on the specific ingredients used.*

## Storing Leftovers

Store leftover Aunt Carol’s Spinach and Fish Bake in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through. You can also reheat it in the microwave, but the texture may be slightly different.

## Freezing Instructions

You can freeze Aunt Carol’s Spinach and Fish Bake for up to 2 months. To freeze, let the bake cool completely. Then, wrap it tightly in plastic wrap and then in aluminum foil. To thaw, place the bake in the refrigerator overnight. Reheat in the oven at 350°F (175°C) until heated through.

## A Tribute to Aunt Carol

This recipe is more than just a dish; it’s a tribute to my Aunt Carol and her love for cooking and family. I hope you enjoy making it as much as I do. May it bring warmth, comfort, and deliciousness to your table!

## Recipe Card

**Aunt Carol’s Spinach and Fish Bake**

**Prep time:** 20 minutes

**Cook time:** 30 minutes

**Serves:** 6-8

**Ingredients:**

* 2 pounds white fish fillets (cod, haddock, tilapia)
* 1 pound fresh spinach, chopped, or 10 ounces frozen, thawed and squeezed dry
* 1/2 cup unsalted butter
* 1/2 cup all-purpose flour (or gluten-free blend)
* 4 cups whole milk
* 1/2 cup heavy cream (optional)
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* 1/4 teaspoon ground nutmeg
* Salt and pepper to taste
* 2 cups shredded cheese (cheddar, Gruyere, mozzarella)
* 1/2 cup breadcrumbs (optional, for topping)
* 2 tablespoons fresh parsley, chopped (for garnish)
* 1/2 lemon, juiced

**Instructions:**

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Pat fish fillets dry, drizzle with lemon juice, and season with salt and pepper.
3. Melt butter in a large saucepan over medium heat. Add onion and cook until softened (5 minutes). Add garlic and cook until fragrant (1 minute).
4. Sprinkle flour over onion and garlic. Whisk constantly for 1-2 minutes to form a roux.
5. Gradually whisk in milk until smooth. Bring to a simmer, then reduce heat and stir in heavy cream (if using).
6. Simmer sauce for 5-7 minutes, stirring occasionally, until thickened.
7. Stir in spinach and nutmeg. Season with salt and pepper to taste.
8. Pour half of the sauce into the baking dish. Arrange fish fillets over the sauce.
9. Pour remaining sauce over fish.
10. Sprinkle cheese and breadcrumbs (optional) over the sauce.
11. Bake for 25-30 minutes, or until fish is cooked through and cheese is melted and bubbly.
12. Let rest for 5-10 minutes before serving. Garnish with parsley.

**Enjoy!**