Portuguese Cod with Spinach (Bacalhau com Espinafres)

1. Cook the whole potatoes together with cod slices.
2. Remove the cod when it is cooked and finish cooking the potatoes.
3. Using your hands, shred the cod into small pieces, remove the skin and any bones.
4. Cook the spinach and drain well.
5. In a baking dish place a thin layer of spinach, a layer of cooked potatoes cut into thick slices, a layer of cod, another layer of potatoes and the last layer with the  remaining spinach.
6. Season with a little salt and pepper.
7. Drizzle with the bechamel sauce and bake it in a preheated oven at 180°C or 350°F until golden brown.
8. Remove from the oven and serve immediately.

Recipe & Photo Credit: docinhosdaucic.blogspot.pt