This is a recipe from Rob's grandmother. He'd been wanting to try it for a while, and when we made the menus up, it became an option. So I tried it. It was a kind of make-it-up-as-you-go-along dish, but we liked it. It came out just a little too bland, so next time I'll add more ... something.
COST: $3.74
Fish - $2.19
Spinach - $0.95
Cheese - $0.25
White Sauce - $0.10
Biscuits - $0.25
INGREDIENTS:
1/2 lb frozen white fish - I used ... mystery fish (the meat place doesn't label with type and I forget what it was, originally)
1 10 oz package of frozen spinach, thawed and drained
White sauce (either make your own, like I did, or use a "cream of ..." soup)
1/2 cup shredded mozzarella cheese
DIRECTIONS:
Preheat oven to 350.
Layer bottom of shallow casserole dish with thawed, drained spinach. Place frozen fish filets over spinach and top with white sauce (or cream soup). Cover casserole and bake at 350 for approximately 1 hour, or until fish flakes easily with a fork. Top with shredded mozzarella cheese and bake another 10 minutes. Allow to stand for 10 minutes.
Serve with biscuits (easily baked after fish is out of the oven and is standing).
1 comment:
Original recipe calls for sliced block cheddar, and doing this will add a more decisive flavor to the dish. Using soft/mild cheeses (such as mozz) results in the mozzarella flavor disappearing behind the spinach.
When the recipe is done with cheddar, the flavor experience may be further enhanced by grinding some fresh black pepper over it (probably wouldn't help the mozzerella much).
Alternatively, use a "zingier" fish and layer on some sliced pepperjack instead of cheddar. Garnish with a little chili powder, and (to quote Emeril) "Bam!"
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