Fish and spinach gratin

Name: Fish and spinach gratin
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 300 g Spinach; 1 Garlic clove; 1 small onion; 1 tsp (5 g) Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 150 g Fish fillet (e.g. redfish); 1-2 TEASPOONS Lemon juice; 1 small tomato; 7-10 Tbsp Oregano; 1 tablespoon (15 g) grated low-fat cheese (30 % fat); 1 (50 g) Rye roll

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

300 g Spinach
1 Garlic clove
1 small onion
1 tsp (5 g) Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
150 g Fish fillet (e.g. redfish)
1-2 TEASPOONS Lemon juice
1 small tomato
7-10 Tbsp Oregano
1 tablespoon (15 g) grated low-fat cheese (30 % fat)
1 (50 g) Rye roll

Directions

1
Clean and wash the spinach. Peel garlic and onion, dice finely. 1⁄2 Heat up a teaspoon of oil. Fry garlic and onion until transparent. Add the spinach and cover and let it collapse. Season to taste with salt, pepper and nutmeg.
2
Wash the fish and dab dry. Season with salt and pepper. Sprinkle with lemon juice. Fill spinach into a small casserole dish. Fry the fish in 1⁄2 tsp. oil from each side briefly. Place on the spinach.
3
Bake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/gas: level 2) for about 20 minutes.
4
Wash the tomato and dice finely. Mix with oregano and cheese. After about 10 mi-nutes spread on the fish and bake. Eat the bread roll with it.