Fish fillet with spinach-rice

Name: Fish fillet with spinach-rice
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 small onion; 1 Garlic clove; 1 TABLESPOON butter/margarine; 100 g Long grain wild rice mixture; 1 TEASPOON clear broth (instant); 1 TABLESPOON Oil; 1 package (250 g) TK-"Fish-Grillets; 7-10 Tbsp Italian herbs".; 150 g leaf spinach (fresh or frozen); 7-10 Tbsp salt, white pepper; 1 medium sized tomato; 1 TEASPOON pine nuts or; 7-10 Tbsp Sunflower seeds

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

1 small onion
1 Garlic clove
1 TABLESPOON butter/margarine
100 g Long grain wild rice mixture
1 TEASPOON clear broth (instant)
1 TABLESPOON Oil
1 package (250 g) TK-"Fish-Grillets
7-10 Tbsp Italian herbs".
150 g leaf spinach (fresh or frozen)
7-10 Tbsp salt, white pepper
1 medium sized tomato
1 TEASPOON pine nuts or
7-10 Tbsp Sunflower seeds

Directions

1
Peel and chop the onion and garlic. Heat the fat. Sauté onion, garlic and rice in it. Deglaze with 200 ml water. Bring to the boil and stir in the stock. Let the rice swell for about 15 minutes
2
Heat the oil in a coated pan. Fry the fish in it for approx. 5 minutes on each side without defrosting
3
Sort the spinach, clean and wash well (defrost frozen spinach according to package instructions). Add to the rice, cook for another 10 minutes, season with salt and pepper
4
Clean, wash and finely dice the tomato. Roast the pine nuts. Arrange everything. Sprinkle with tomato and pine nuts
5
Drink: cool white wine