Even though it is only November, it has been very cold in our neck of the woods aka Southern Ontario ( Southern?).
So the weather calls for stews and casseroles.
I give you today a recipe for a casserole that is in my new book, my three little lands.
It is called cod with a creamy mushroom spinach sauce…
you need for 4 people :
4 pieces of cod fillet
salt and pepper to taste
2 big Yukon Gold potatoes, peeled and very thinly sliced
1 lb white mushrooms, sliced
1 lb baby spinach, washed
2 cups whipping cream
1 cup parmesan cheese
1/2 cup breadcrumbs
preheat oven to 375, arrange the fish in an ovenproof dish, salt and pepper. Layer the potato slices over the fish, bit more slat and pepper. Add mushrooms, add spinach. Pour cream over, sprinkle the breadcrumbs and then the cheese over.
Voila, great dish, easy, impressive and comforting.
And here is the tip: