Fish gratin on spinach bed

Name: Fish gratin on spinach bed
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 300 g young spinach; 1 Garlic clove; 1 Onion; 1 TEASPOON Butter or margarine; 125 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 150 g Fish fillet; 1 TABLESPOON Lemon juice; 1 small tomato; 25 g low-fat gouda cheese; 1 Stalk Oregano

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

300 g young spinach
1 Garlic clove
1 Onion
1 TEASPOON Butter or margarine
125 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
150 g Fish fillet
1 TABLESPOON Lemon juice
1 small tomato
25 g low-fat gouda cheese
1 Stalk Oregano

Directions

1
If necessary, clean the spinach, wash it thoroughly and drain it in a colander. Peel garlic and onion and chop finely. Heat the fat. Fry garlic and half onion cubes.
2
Pour in broth. Add spinach in portions and steam for about 3 minutes. Season to taste with salt, pepper and nutmeg. Wash the fish and dab dry. Season with salt and pepper. Sprinkle with lemon juice.
3
Pour the spinach with the stock into a small casserole dish. Place the fish on the spinach and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Meanwhile clean, wash and chop the tomato.
4
Grate cheese. Wash the oregano, dab dry and remove the leaves. 5 minutes before the end of the cooking time, sprinkle cheese, oregano, tomato and remaining onion cubes on the fish and finish cooking. Remove and serve immediately.