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1
Bring a large pot of generously salted water to a boil, and add the spinach.
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2
Blanch for 30 seconds, and transfer to a bowl of ice water.
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3
Drain and squeeze dry, taking the spinach up by the handful.
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4
Chop finely, and set aside.
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5
Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat, and add the shallot.
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6
Cook, stirring, until tender, about 3 minutes, and stir in the flour.
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7
Cook, stirring, for several minutes, until the mixture begins to color slightly.
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8
Remove from the heat.
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9
Whisk in the milk all at once.
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10
Return to the heat, and cook, stirring constantly, until the mixture simmers and thickens.
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11
Turn the heat to low, and simmer, stirring or whisking often, for 15 minutes.
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12
There should be no floury taste.
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13
Add salt and freshly ground pepper to taste, and stir in the garlic and a touch of nutmeg if desired.
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14
Stir in the chopped spinach.
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15
Taste, and add more salt and pepper as desired.
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16
Preheat the oven to 425 degrees.
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17
Oil a 2-quart gratin or baking dish.
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18
Place the fish fillets in a steamer above 1 inch of boiling water and steam for 5 minutes.
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19
Remove from the heat.
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20
The fillets should be opaque.
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21
Break the fish into small pieces, and remove any bones.
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22
Spoon a thin layer of the creamed spinach over the bottom of the dish, and top with the fish in one layer.
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23
Season the fish with salt and pepper.
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24
Spoon the remaining creamed spinach over the fish.
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25
Top with the breadcrumbs.
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26
Drizzle on the remaining tablespoon of olive oil.
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27
Place in the oven, and bake for 20 minutes until it is sizzling and beginning to brown.
