Fish fillet Caprese

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Defrost spinach at room temperature. Peel onion and cut into fine cubes. Wash and halve the tomatoes. Cut mozzarella balls in half. Melt 1 tablespoon butter and fry onion cubes until translucent. Add spinach and season with salt, pepper and nutmeg.

2. 2

   Add tomatoes and braise for about 2 minutes. Fold in mozzarella. Wash the fish, dab dry and season with salt. Put them in a flat roasting pan spread with oil. Pour the spinach mixture into a sieve and drain. Collect the stock. Spread the spinach on the fish. Sprinkle with breadcrumbs and spread 1 tablespoon butter in flakes on top. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. In the meantime prepare the pasta in boiling salted water according to the instructions on the packet. Bring spinach stock to the boil and reduce to approx. 4 tbsp.

3. 3

   Collect the stock. Spread the spinach on the fish. Sprinkle with breadcrumbs and spread 1 tablespoon butter in flakes on top. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. In the meantime prepare the pasta in boiling salted water according to the instructions on the packet. Bring spinach stock to the boil and reduce to approx. 4 tbsp. Drain noodles and toss in hot spinach stock. Arrange fish and noodles on plates

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
400 kcal

CARBS
43 g

FATS
8 g

PROTEINS
37 g