Chef John's Fisherman's Pie

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.

Bring a large saucepan of salted water and to a boil; add russet potatoes to boiling water and cook until very tender, about 20 minutes. Drain well. Mash in 3 tablespoons butter until thoroughly...


Ingredients

  • For potato crust:
  • 3 russet potatoes, peeled and cut into chunks
  • 3 tablespoons butter
  • 1 pinch freshly grated nutmeg
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1/2 cup milk
  • For the spinach:
  • 2 teaspoons olive oil
  • 12 ounces baby spinach leaves
  • For the sauce:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 2 cups cold milk, divided
  • 2 teaspoons lemon zest
  • For the rest:
  • 1 tablespoon butter
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 2 pounds boneless cod fillets
  • 1/2 lemon, juiced
  • 1 tablespoon chopped fresh chives for garnish

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