Ingredients:
- For potato crust:
- 3 potatoes, peeled and cut into chunks
- 2 tbsp butter
- 1 pinch freshly grated nutmeg
- Salt and ground black pepper to taste
- ½ tsp cayenne pepper, or to taste
- ½ tsp ground cumin
- ½ cup milk
- For the spinach:
- 2 tsp olive oil
- 12 oz baby spinach leaves
- For the sauce:
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 2 cloves garlic, minced
- 2 cups cold milk, divided
- 2 tsp lemon zest
- For the rest:
- 1 tbsp butter
- 2 lb boneless cod fillets
- ½ lemon juiced
- 1 tbsp chopped fresh chives for garnish
- 3 tsp dill leaves
- 4 tbsp coriander leaves
- 1 tsp chilli powder
- 2 tbsp ginger garlic paste
- ½ tsp turmeric powder
- 3 tbsp lemon juice
- Salt to taste
Steps:
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 2 tablespoons butter until thoroughly combined. Season with nutmeg, salt, black pepper, ground cumin and cayenne pepper to taste. Mash 1/2 cup milk into potato mixture until smooth.
Drizzle olive oil in a large Dutch oven over medium-high heat, add spinach, and season with a big pinch of salt. Cook, stirring occasionally, until spinach has wilted, about 1 minute. Transfer to a bowl lined with paper towels to wick away excess moisture.
Heat 2 tablespoons butter and flour in a saucepan over medium heat; whisk mixture to a smooth paste. Cook, stirring constantly, until mixture has a nutty smell and is slightly browned, about 2 minutes. Add chopped garlic; whisk until fragrant, 10 to 20 seconds.
Whisk 1 cup cold milk into flour mixture; cook until thickened. Whisk in remaining 1 cup milk and lemon zest. Bring white sauce to a gentle simmer, whisking constantly; season with salt. Turn heat to very low and keep sauce warm.
In a bowl mix together marinated ingredients and mix well (salt, lemon juice, dill, coriander, chilli powder, ginger garlic paste, turmeric powder). Apply on fish coated the masala well. Keep it for 2 hours or overnight.
Preheat oven to 375 degrees F (190 degrees C). Grease an 8×12-inch casserole dish with 1 tablespoon butter.
Season buttered pan with pinch of salt, black pepper, and chilli powder. Lay marinated boneless cod fillets into the pan in a single layer. Spread spinach evenly over fish and drizzle with lemon juice. Spoon white sauce over spinach; give casserole dish several taps and shakes to eliminate bubbles.
Drop mashed potatoes by heaping spoonfuls over the casserole and spread smoothly to cover. Place dish onto a rimmed baking sheet to catch spills.
Bake in the preheated oven until bubbling, about 40 minutes. Turn on oven’s broiler and broil until potato crust has a golden brown top, about 2 minutes. Fish should flake easily. Let stand 10 minutes before serving. Garnish with a sprinkle of chives.