Cod-and-Creamed-Spinach Casserole

Prepare the spinach according to the directions on the package. Let it stand until it cools down enough to be processed. Drain the spinach in a colander; squeeze out as much liquid as possible. Transfer the spinach to a cutting board and chop with a large knife.Melt the butter in a medium saucepan over medium-high heat. Add the shallots; cook for 2 minutes. Add the cream and bring to a boil. Add spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Cook for 5 minutes, stirring constantly, until the mixture thickens.Season the cod with the remaining 1/2 teaspoon salt and pepper and place in a lightly oiled 2 1/2-liter baking dish. Spread the spinach fillet with cream to coat. Combine the breadcrumbs and cheese until smooth; sprinkle the fillets on top.Bake at 400 ° C for 28-30 minutes or until the fish is opaque in the thickest part. Cut into 6 portions and transfer to plates, spooning cream and juice over portions of spinach from the edges of the dish. Serve immediately.Casserole basics: Glass and ceramic (earthenware) dishes are best suited for making casseroles, because they warm up quickly and evenly. If you use a metal baking dish, the casserole will usually cook more slowly, so you may need to increase the oven temperature by 25 ° to compensate.Always start with the freshest seafood and dry them. If you are using individual steaks or fillets, choose pieces that are at least 1 inch thick. If one fillet of large fish tapers to the end, bend the thin end so that the fillet is fried evenly.If the fillet in the casserole turned out to be thick, let it stand at room temperature while you prepare the rest of the ingredients for the dish. It will prepare faster.It may take 12 to 15 minutes per inch to bake thick fillets or steaks, especially if they are covered with sauce or topping. To check readiness, cut the fillet in the thickest part to make sure that it is opaque inside and does not fall apart without much resistance.Casseroles that use fully or partially cooked seafood or fish require enough time in the oven for them to warm up, so an instant-read thermometer will come in handy. If the temperature reaches 160 ° in the middle of the casserole, then it is ready.If you are preparing a casserole with seafood that is added to the sauce, heat the sauce separately, add the cold cooked fish, and then prepare the dish. This will speed up the baking time in the oven and prevent the fish from boiling.Do not cook the fish until it begins to peel off easily - by this time the fish will have given up all its juices, become dry and there will be a lot of water left in the dish. In this case, when serving with a spoon, sprinkle the fish with juice.Remember that the casserole will continue to cook after it is taken out of the oven, so it is better to take it out earlier than later.