for 4 servings
- ¼ cup
- 0.333 cup
- 4 cups
- ground Nutmeg
- 3 cups
skinless Cod (diced)
- 6 cups
- 2 cups
baby Spinach (washed)
- 1 cup
- 1 cup
Parmesan cheese (grated)
- freshly ground peppers
Melt the butter in a large saucepan set over a medium heat until hot. Whisk in the flour until a smooth roux forms.
Cook for 1 minute, and then whisk in the milk in a slow, steady stream until the sauce is smooth. Cook for 5 minutes over a reduced heat, until thickened. Season to taste with salt, pepper and nutmeg.
Add the cod and pasta, stir well, and pour everything into a slow cooker.
Cover with a lid and cook on a low setting for 4 hours.
Preheat the oven to 180°C(160° fan)|350F|gas 4.
Stir the spinach into the fish and pasta. Spoon into a baking dish and top with the breadcrumbs and Parmesan.
Bake for 40-45 minutes until golden on top. Leave to stand for 5 minutes before serving.