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Cod florentine gratin

Cod florentine gratin is a fish dish for 4 people, ready in 50 minutes, rated easy, for about €3.70 per person. It layers pressed spinach, a nutmeg béchamel, and flaky cod under a golden crust of melted cheese. The key is to squeeze the spinach thoroughly before spreading it in the dish.

I'm thinking cod florentine gratin tonight, tender spinach, a golden béchamel, and flaky fish underneath.

Cod florentine gratin
Total time
50 min
Difficulty
Easy
Cost per person
€3.70
Calories per person
460 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Under the golden cheese crust, the cod stays moist and flakes into big pieces, while the spinach adds a soft texture that plays against the toasted cheese on top. The nutmeg béchamel coats everything without weighing it down, and it's what holds each portion together once you cut into the gratin.

This is a gratin that works for a weeknight dinner as easily as a slower Sunday meal, since spinach and béchamel tend to win kids over once they're hidden under melted cheese. Mon Chou likes to suggest it in fall, winter, or spring, when you want a comforting fish dinner without spending the whole evening on it.

The ingredients

4 people

Fish counter

  • Cod fillets 600 g

Fruits and vegetables

  • Fresh spinach 600 g

Dairy

  • Butter 60 g
  • Milk 50 cl
  • Grated Emmental cheese 80 g

Pantry

  • Flouroften in the pantry 40 g
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Gluten, Lactose

The step by step recipe

  1. Wilt the spinach in a large pot until it reduces down, drain it, then squeeze it dry. 5 min

    Chop it roughly, whole spinach leaves form clumps that are hard to serve.

  2. Make the béchamel, melt the butter, stir in the flour, then whisk in the warm milk a little at a time. 10 min

    Add the milk in three batches, it helps you avoid any lumps.

  3. Season the béchamel with nutmeg, salt, and pepper, and mix half of it into the spinach.

    A little nutmeg brings out the spinach without overpowering it.

  4. Spread the spinach in a baking dish, place the salted cod fillets on top, coat with the remaining béchamel, and scatter with Emmental.

    Salt the fish before coating it, the béchamel hides the seasoning once it's covered.

  5. Bake at 200°C until the top is golden and bubbling. 25 min

    Let it rest for five minutes out of the oven so the portions hold together.

Our tips to get it right

  • Pick cod fillets that are thick and roughly the same size, they'll cook evenly and stay moist under the béchamel.
  • Pour the milk in warm rather than cold when making the roux, the béchamel thickens faster and more evenly.
  • A wide, shallow baking dish gratins more evenly and faster than a tall, narrow one.

The variations

  • Swap the cod for haddock or pollock, firm white fish that hold up well in the oven.
  • For a vegetarian version, skip the fish and double the spinach, adding sliced hard boiled eggs between the layers if you like.
  • To speed things up for hungry kids, use frozen chopped spinach, thawed and squeezed dry before mixing it into the béchamel.

What to serve it with

  • Plain white rice
  • Steamed potatoes
  • A simple green salad

Storage

The gratin keeps for 2 days in the fridge in a sealed container. You can freeze it once it's cooled, then reheat it gently in the oven so it doesn't dry out. Avoid the microwave, which makes the fish rubbery.

Questions about this dish

Can you make this gratin ahead of time?

Yes, you can assemble the dish the day before and keep it covered in the fridge until you're ready to bake. Add a few extra minutes to the baking time since it starts cold.

Can you use frozen spinach?

Yes, frozen chopped spinach works well and saves time. Thaw it fully and squeeze it dry before mixing it into the béchamel.

Does this gratin freeze well?

Yes, once fully cooled, it freezes well in an airtight container. Reheat it in the oven rather than the microwave to keep a good texture.

How do you know when the cod is cooked through?

The fish is done when it flakes easily with a knife tip. Since it cooks under the béchamel, keep an eye on the top of the gratin instead, it should turn golden and bubbling.

How long does it take to make a cod florentine gratin?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a cod florentine gratin?

About 460 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cod florentine gratin cost?

About €3.70 per serving, or €14.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, lactose. Always check the labels of the products you buy.

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