5 large potatoes, peeled and diced
1 cup spinach
1 tablespoon extra virgin olive oil
1 onion, finely chopped
1 carrot, halved
1 cup half and half
1/2 cup Parmesan cheese, (more if desired)
1 teaspoon lemon juice
1 1/2 teaspoons coarse ground mustard
1/2 cup parsley
1 pound cod fillet, skin removed
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
Preheat the oven to 230°C. (350°F.)
Boil potatoes in salted water for 2 minutes. Carefully add the eggs to the pan and cook for another 8 minutes until hard cooked, by which time the potatoes should also be cooked.
At the same time, steam the spinach in a colander above the pan. (This will only take a minute.) When the spinach is done, remove from the colander and gently squeeze any excess moisture away.
Drain potatoes. Remove eggs, cool under cold water, peel and quarter.
In a separate pan slowly fry the onion and carrot in olive oil for about 5 minutes, then add the Half and half, cheese, lemon juice, mustard and parsley.
Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, top with the creamy vegetable sauce.
Mash potatoes with a bit of olive oil, salt, pepper and a touch of nutmeg if you like. Spread on top of the fish.
Place in the oven for about 25-30 minutes until the potatoes are golden.
This recipe is from How To Cook Fish - http://www.howtocookfish.info