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Cod Florentine Pasta Bake
Melissa Hart

Cod Florentine Pasta Bake

Mild cod is much better with a sharp Parmesan sauce and plenty of spinach than under a heavy blanket of cheese. Keep the fish in large chunks so it stays moist. Tiny pieces disappear into the pasta and overcook.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 oz penne pasta
  • 1 1/4 lbs cod fillets cut into 2-inch chunks
  • 5 oz baby spinach
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 tsp lemon zest
  • 1 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 400°F and grease a 9-by-13-inch baking dish.
  2. Boil the penne for 3 minutes less than the package directs, add the spinach for the last 30 seconds, then drain both well.
  3. Melt the butter in the pasta pot, whisk in the flour for 1 minute and gradually whisk in the milk until smooth.
  4. Simmer the sauce for 3 to 4 minutes until thickened, then stir in the lemon zest, 3/4 cup Parmesan, salt and pepper.
  5. Fold the pasta, spinach and cod gently into the sauce and spread the mixture in the baking dish.
  6. Mix the panko, olive oil and remaining Parmesan and scatter it over the casserole.
  7. Bake for 18 to 22 minutes, until the cod flakes easily, reaches 145°F and the crumbs are golden.
  8. Rest for 5 minutes before serving.