Cod under a mozzarella crust with ravioli and spinach
easy
75 mins
75 mins
Ingredients
- 150 g Mozzarella
- 3 Stem(s) Basil
- 6 discs Toast
- 1 TABLESPOON Oil
- 150 g Butter
- 2 Eggs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 Cod fillets (approx. 180 g each; without skin)
- 50 g Parmesan (piece)
- 250 g leaf spinach
- 250 ml white ground sauce
- 400 g Ravioli (refrigerated shelf)
Directions
- 1
Cut the mozzarella into small cubes. Wash basil, shake dry and chop finely. Cut toast into small cubes and roast in 1 tbsp. hot oil. Whisk butter with the whisk of the mixer until frothy.
- 2
Add the eggs and continue beating. Stir in mozzarella, basil and toast. Season with salt and pepper.
- 3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Rinse fish and pat dry. Season with salt and pepper. Place in an ovenproof dish and spread the mozzarella mixture on top.
- 4
Bake in a hot oven for 12-15 minutes.
- 5
Parmesan cheese in shavings. Clean and wash the spinach. Boil 250 ml white sauce. Add spinach and ravioli to the sauce and simmer for 2-3 minutes. Season to taste with salt and pepper. Arrange the cod on the ravioli.
- 6
Sprinkle with parmesan.
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