Fish fillet with spice crust

Name: Fish fillet with spice crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 Juniper berries; 1 TEASPOON black peppercorns; 1 TEASPOON Mustard seeds; 2 TABLESPOONS Olive oil; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 medium onion; 800 g Fish fillet (e.g. codfish or redfish); 1 kg leaf spinach or 450 g frozen spinach; 1-2 Garlic cloves; 100 g cherry tomatoes; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Lemon and parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 Juniper berries
1 TEASPOON black peppercorns
1 TEASPOON Mustard seeds
2 TABLESPOONS Olive oil
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 medium onion
800 g Fish fillet (e.g. codfish or redfish)
1 kg leaf spinach or 450 g frozen spinach
1-2 Garlic cloves
100 g cherry tomatoes
1 TABLESPOON Butter or margarine
7-10 Tbsp Lemon and parsley

Directions

1
Finely crush juniper, pepper and mustard seeds in a mortar. Add oil, lemon juice and 1 pinch of salt. Peel onion, dice finely and mix with the spice paste. Wash the fish fillet, dab dry and cut into 8 pieces.
2
Place in a greased, wide ovenproof dish and score across several times. Spread the spice paste over it. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Clean and wash the spinach.
3
Peel and chop the garlic. Wash the tomatoes and cut into slices. Steam everything in hot fat for approx. 5 minutes (cover frozen spinach with 100 ml water for approx. 15 minutes). Season with salt and pepper.
4
Arrange everything, possibly garnish with lemon and parsley. Rice tastes good with it.