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Harvas Cod Bake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

We've all got a variation - this is mine. Simple but taasty - have tried to give measured ingredients, but I don't follow these as such usually, taste as you go and make sauce to the consistency that you like.

We've all got a variation - this is mine. Simple but taasty - have tried to give measured ingredients, but I don't follow these as such usually, taste as you go and make sauce to the consistency that you like.

Ingredients

Serves: 4

Metric Cups
  • 1 packet fresh spinach (or 1 pack of frozen spinach)
  • 1 pinch of ground nutmeg
  • 1 pinch of black pepper
  • 1 pinch of salt
  • ½ teaspoon english mustard
  • 75 grams butter
  • 25 grams flour
  • 400 millilitres full fat milk (hot)
  • 100 grams cheddar cheese (grated)
  • 4 cod steaks
  • 1 packet fresh spinach (or 1 pack of frozen spinach)
  • 1 pinch of ground nutmeg
  • 1 pinch of black pepper
  • 1 pinch of salt
  • ½ teaspoon english mustard
  • 2⅔ ounces butter
  • ⅞ ounce flour
  • 14 fluid ounce whole milk (hot)
  • 3½ ounces cheddar cheese (grated)
  • 4 cod steaks

Method

Harvas Cod Bake is a community recipe submitted by Harvey Nicoll and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • If using fresh spinach, wash and place in a large saucepan with a little salt. Heat until juices flow, then cover pan with lid and cook for a few minutes. Drain well and chop finely or you can whiz in food processor. If using frozen cook as per instructions then chop as above.
  • Season with plenty of pepper, the nutmeg and stir in 25g of the butter. Place in the bottom of a buttered shallow oven proof dish.
  • Fry cod quickly in 25g of the butter for just a few minutes each side then place on top of the spinach.
  • In another pan melt remaining butter and make up a cheese sauce (in the usual way) By adding flour and mustard and then stirring in the milk and bringing to the boil add half the cheese. Stir constantly until cheese melts.
  • Take off the heat, and cover the cod with the sauce. Sprinkle over remaining cheese and bake in hot oven (170 gas mark 5) for 20 / 30 minutes. Cheese should be bubbling and fish flaky. Serve with favourite veg.
  • If using fresh spinach, wash and place in a large saucepan with a little salt. Heat until juices flow, then cover pan with lid and cook for a few minutes. Drain well and chop finely or you can whiz in food processor. If using frozen cook as per instructions then chop as above.
  • Season with plenty of pepper, the nutmeg and stir in 25g of the butter. Place in the bottom of a buttered shallow oven proof dish.
  • Fry cod quickly in 25g of the butter for just a few minutes each side then place on top of the spinach.
  • In another pan melt remaining butter and make up a cheese sauce (in the usual way) By adding flour and mustard and then stirring in the milk and bringing to the boil add half the cheese. Stir constantly until cheese melts.
  • Take off the heat, and cover the cod with the sauce. Sprinkle over remaining cheese and bake in hot oven (170 gas mark 5) for 20 / 30 minutes. Cheese should be bubbling and fish flaky. Serve with favourite veg.
  • Tell us what you think