Bake Time: 45 minutes
Serves: 4
Ingredients
- 4 large white fish filets like halibut, haddock, Pacific cod, catfish, or basa
- 2 tsp lemon herb salt, divided (visit recipe here: Lemon Herb Salt)
- 1/2 tsp pepper
- 1 tablespoon lemon juice, 1 tsp lemon zest
- 1 Tbsp chopped fresh thyme
- 1 clove minced garlic
- 1/2 cup low sodium chicken stock
- 1/2 cup Philadelphia Cream Cheese
- 6 cups raw spinach cooked and drained
- 6 medium russet potatoes (about 2 lbs)
- 3 tablespoons butter, cut into pieces
- 1/4 cups milk
- 1 large egg yolk
Directions
- Preheat oven to 375 degrees F (200 degrees C).
- Combine the lemon juice, lemon zest, garlic, and chicken stock in a medium sauce pan and heat almost to the boil. Add the cream cheese and stir to make a cream sauce. Stir in the fresh thyme. Set aside and let cool completely.
- Boil the potatoes until they’re soft and tender.
- Lightly mash and add the butter, milk, and 1 tsp of lemon herb salt. Let cool slightly and then add the egg yolk. Continue to mash until they are completely fluffy with no lumps (I use my immersion blender with the whipper attachment).
- Arrange the fish filets in the bottom of a 2 quart rectangular baking dish that has been coated with cooking spray. Sprinkle the fish with the second tsp of the lemon herb salt and 1 tsp of pepper.
- Cover with the spinach and pour the cooled lemon cream sauce over all.
- Spoon the mashed potato mixture over the top and spread evenly with a fork. Use the tines to make a pattern in the top. (Note: the recipe can be covered and stored in the refrigerator at this point for up to 8 hours. Make certain if not baking right away that the cream sauce and potatoes are completely cooled).
- Bake uncovered 45 minutes until bubbly and lightly browned.
- Cover and let rest 15 minutes before slicing and serving.
