If you are using fresh spinach, remove the stems. Blanch and shock the spinach leaves and squeeze out the excess moisture. If you are using frozen spinach, defrost it and squeeze out the excess moisture.
2
Heat the butter in a large sauteuse. Sweat the shallots. Add the spinach and sauté. Cook until excess moisture is evaporated. Season with salt, pepper, and nutmeg.
3
Place the spinach in an even layer on the bottom of a hotel pan or baking dish.
4
Place the cod fillets on top of the spinach. Season with salt and white pepper.
5
Coat each fillet with ¼ c. (60 mL) Mornay sauce. Sprinkle pan with bread crumbs.
6
**Place in a 350°F (177°C) oven and bake for about 20 minutes or until fish reaches an internal temperature of 145°F (63°C). The fish should be flaky and opaque.