Moist potato bake with smoked hake, sautéed spinach, and merkén oat crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with the vegetable oil and set aside.

2. 2

   Cook the potatoes in a pot of water with 1/2 teaspoon of the salt for 15 to 18 minutes, until very tender. Drain well.

3. 3

   While the potatoes cook, melt 1 tablespoon of the butter in a skillet over medium heat. Add the onion and cook for 5 minutes. Stir in the garlic, oregano, paprika, and 1 teaspoon of merkén; cook 1 minute more.

4. 4

   Add the spinach to the skillet in batches and cook for 2 to 3 minutes until wilted and much of the moisture has evaporated. Season with a pinch of salt and some of the black pepper. Set aside.

5. 5

   Flake the smoked hake with your hands or a fork, making sure there are no bones. Gently mix it with half of the onion and spinach mixture so the filling stays moist.

6. 6

   Mash the hot potatoes into a rustic purée. Add the milk, 1 tablespoon butter, and the hot broth or water. Mix until creamy but still firm. Adjust with the remaining salt and black pepper.

7. 7

   For the crust, combine the rolled oats, ground oats, half of the grated cheese, the remaining teaspoon of merkén, and the remaining melted butter in a bowl.

8. 8

   Assemble the bake in the dish: spread half of the mashed potatoes, cover with the smoked hake mixture, spread the remaining sautéed spinach on top, and finish with the rest of the mashed potatoes.

9. 9

   Sprinkle the remaining grated cheese over the top, then add the oat mixture to create an even crust.

10. 10

    Bake for 25 to 30 minutes at 200 °C / 400 °F, until the top is golden and the filling is bubbling around the edges.

11. 11

    Let rest for 8 to 10 minutes before serving so it sets and is easier to portion.