Fish fillet with lemon sauce

Name: Fish fillet with lemon sauce
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 30 g Wholemeal rice; 225 ml Vegetable broth (instant); 1 Onion; 1 Garlic clove; 250 g Spinach; 150 g Cod fillet; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 1 TEASPOON Butter or margarine; 2 TABLESPOONS Whipped cream; 1 TEASPOON sauce thickener; 7-10 Tbsp white pepper; 7-10 Tbsp Lemon julienne and balm

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

30 g Wholemeal rice
225 ml Vegetable broth (instant)
1 Onion
1 Garlic clove
250 g Spinach
150 g Cod fillet
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
1 TEASPOON Butter or margarine
2 TABLESPOONS Whipped cream
1 TEASPOON sauce thickener
7-10 Tbsp white pepper
7-10 Tbsp Lemon julienne and balm

Directions

1
Cook the rice with 100 ml stock for about 20 minutes. Peel onion and garlic and chop finely. Clean, wash and roughly chop the spinach. Wash fish, sprinkle with half of the lemon juice and salt lightly.
2
Let it simmer in the remaining stock for about 6 minutes. In the meantime heat up the fat. Sauté onion and garlic cubes until translucent. Add spinach. Steam covered for 3-5 minutes. Add rice. Remove fish from stock and keep warm.
3
Bring the stock and cream to the boil. Stir in the sauce thickener, bring to the boil again. Season to taste with remaining lemon juice, salt and pepper. Arrange fish and spinach rice with the sauce on a plate. Serve garnished as desired with lemon julienne and lemon balm.