Cod with spinach

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  • Slices of cod (cooked and in chips): 4
  • Olive oil: A wire
  • Large onion: 1
  • Garlic: 3
  • Sauce with spinach: 1 (alternatively, frozen spinach)
  • Grated carrot: 1 (optional)
  • Potato chips, straw: 1 Package
  • Bechamel sauce: 1 Package (500 ml)
  • Lete: taste. (alternatively, coconut milk)
  • Bread crumbs to cover: - to taste.


Start by making a stir-fried in olive oil with onion, chopped coarsely and the garlic. When the onion and garlic are douradinhos and soft, add the spinach and carrot, grated (optional) and stir-fry until they are also cooked and tender. Undo the cod is already baked into chips and add to the stew.

Go messing about with the help of wooden spoon, so as to involve all the ingredients. Pour the package shoestring potatoes and above water with the necessary amount of milk that this will dampen (I used half a can of coconut milk to the same effect).

Stir well and continue to involve, and in order to lay the bechamel until all ingredients are well-connected (there should be a mix, very heavy and thick, and not too settles). Pour into a serving dish from oven and top with the bread crumbs (bread crumbs in the Thermomix).

Bake in the oven to 200 deg c, for 30 minutes, or until the bread crumbs get well douradinho.

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