Cheesy Fish Fillets with Spinach Recipe
Cheesy Fish Fillets with Spinach Recipe photo by Taste of Home

Cheesy Fish Fillets with Spinach Recipe

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If you have trouble coaxing children to eat spinach, this fast-to-fix dish might be the solution. The cheese sauce works for me every time!
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:4 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 4 servings


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • Dash nutmeg
  • Dash cayenne pepper
  • Dash white pepper
  • 1 cup milk
  • 2/3 cup shredded cheddar or shredded Swiss cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and well-drained
  • 1 tablespoon lemon juice
  • 1 pound cod, cut into 3/4-inch pieces
  • 1/2 teaspoon salt
  • 2 tablespoons grated Parmesan cheese
  • Paprika

Nutritional Facts

1 sole fillet equals 307 calories, 16 g fat (0 saturated fat), 108 mg cholesterol, 860 mg sodium, 10 g carbohydrate, 0 fiber, 31 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.


  1. In a large skillet, melt butter. Stir in the flour, bouillon, nutmeg, cayenne and white pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheddar cheese until melted; set aside.
  2. Place spinach in an ungreased 8-in. square baking dish. Sprinkle with lemon juice. Arrange fish on spinach; sprinkle with salt. Spoon sauce over top.
  3. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with Parmesan cheese and paprika; bake 5 minutes longer or until lightly browned. Yield: 4 servings.
Originally published as Cheesy Fish Fillets with Spinach in Country Woman May/June 1990, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Sep. 18, 2015

"I have been making this dish for several years. It is delicious and easy to make. When I make it for company, I'm always asked for the recipe. I usually use mild or medium cheddar

cheese--yummy. Makes a smooth, creamy sauce. Goes well with a garden salad and rice medley for sides."

Reviewed Aug. 19, 2013

"Love this recipe. I make it with salmon and only use half the spinach called for. I also use cheddar cheese. Yum!"

Reviewed Feb. 10, 2012

"I have made this recipe dozens of times over the years. it's an easy, dependably good way to serve fish. I have often made this with chopped broccoli rather than spinach, and some family members actually prefer this with broccoli."

Reviewed May. 3, 2011

"I am so glad this recipe was posted. I had cut this out from one of my old issues of Taste of Home several years ago and have made it several times. I think I was in the process of planning to type it up and lost the recipe and I was about to make it for supper. So relieved to find it here, because it is one of my family's favorites and all of my 6 kids love it. I like to serve it over brown rice, which stretches it a little further. When I do that, for 8 people, I triple the sauce, double the fish, and double the spinach. I have made this successfully with some substitutions: I have used both almond and rice milk, and whole wheat pastry flour. I also use tilapia instead of cod and have left out the nutmeg."

Reviewed Jul. 24, 2010

"This is wonderful... we love spinach and have lots of fish. tried this one tonight a winner for sure!"

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