Creamy Baked Cod With Potatoes

• sliced potatoes for frying, to taste
• spinach
• 3 hard boiled eggs
• 2 carrots
• 4 garlic cloves minced
• 1 onion chopped
• cilantro sprigs chopped
• 1 3/4 pounds cod skinless, boneless, soaked and shredded
• 2 1/8 cups bechamel sauce

1. In a skillet, fry potatoes in plenty of hot oil.
2. Remove cooked potatoes from pan and drain on paper towels to absorb excess grease.
3. Boil the spinach and eggs until eggs are hard-boiled and drain.
4. Grate carrots.
5. In a large skillet, heat a little olive oil and saute garlic, onion, and cilantro until onion is translucent.
6. Add cod and fry briefly.
7. Add carrot and cook for 5 minutes.
8. Spread a small amount of bechamel sauce on the bottom of baking dish.
9. Arrange half of potatoes in baking dish.
10. Top potatoes with spinach and crumbled, hard-boiled egg.
11. Mix remaining bechamel sauce, potatoes and cod.
12. Pour mixture evenly on top of the spinach and eggs in the baking dish.
13. Bake in preheated oven until hot and bubbly.

potatoes, spinach, eggs, carrots, garlic, onion, cilantro, cod skinless, bechamel sauce

Taken from www.yummly.com/recipe/Creamy-Baked-Cod-with-Potatoes-2055328 (may not work)