Rock Fish and Spinach Gratin

This crowd pleasing recipe is based on a traditional Provençal salt cod and spinach gratin. Shallots, garlic and clove add richness to the fish and spinach casserole. You can use any fresh rock fish, like snapper or cod. Fish also symbolizes good luck in many cultures, and the greens represent money. The dish tastes rich and creamy, but there is no cream or butter in it. It’s a great idea to incorporate seafood into your diet. The American Heart Association and the American Cancer Society recommending eating two servings of fish per week. Fish is rich in omega-3 fatty acids, which are anti-inflammatory and help stave off disease. Spinach is chock full of vitamins A & C as well as fiber.

Makes: 4-6 servings
Time to cook: 75 minutes

Ingredients

· 6 tablespoons sour cream or Greek yogurt

· 2 pounds spinach, stemmed and washed thoroughly, or 1 pound baby spinach, rinsed

· 3 tablespoons extra virgin olive oil

· 2 tablespoons finely chopped shallot or onion

· 2 tablespoons all-purpose flour, sifted

· 2 cups low-fat milk

· Salt

· freshly ground pepper to taste

· 1 garlic clove, green shoot removed, finely minced or pureed

· Pinch of nutmeg

· 1 pound snapper or other rock fish fillets

· ¼ cup fresh or dried breadcrumbs

Cooking Instructions 

1. Bring a large pot of generously salted water to a boil and add the spinach. Blanch for 30 seconds, and transfer to a bowl of ice water. Drain and squeeze dry, taking the spinach up by the handful. Chop finely and set aside.

2. Heat 2 tablespoons of the olive oil in a medium sauce pan over medium heat and add the shallot. Cook, stirring, until tender, about 3 minutes, and stir in the flour. Cook, stirring, for several minutes, until the mixture begins to color slightly. Remove from the heat. Whisk in the milk all at once. Return to the heat, and cook, stirring constantly, until the mixture simmers and thickens. Turn the heat to low, and simmer, stirring or whisking often, for 15 minutes. There should be no floury taste. Add salt and freshly ground pepper to taste and stir in the garlic and a touch of nutmeg if desired. Stir in the chopped spinach. Taste, and add more salt and pepper as desired.

3. Preheat the oven to 425 degrees. Oil a 2-quart gratin or baking dish. Place the fish fillets in a steamer above 1 inch of boiling water and steam for 5 minutes. Remove from the heat. The fillets should be opaque.Break the fish into small pieces and remove any bones.

4. Spoon a thin layer of the creamed spinach over the bottom of the dish, and top with the fish in one layer. Season the fish with salt and pepper. Spoon the remaining creamed spinach over the fish. Top with the breadcrumbs. Drizzle on the remaining tablespoon of olive oil. Place in the oven and bake for 20 minutes until it is sizzling and beginning to brown.

Tip: Advance preparation: You can assemble the gratin hours before you bake it. Cover and keep in the refrigerator. Add five more minutes to the baking time.

Nutrition per serving
234 calories; 10 grams fat; 2 grams saturated fat; 6 grams monounsaturated fat;1 gram polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 5 grams sugar; 23 grams protein; 760 milligrams sodium

Recipe from Martha Rose Shulman (NY Times)