Florentine fish casserole

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Clean and wash the spinach. Peel and finely chop the onion. Heat 1 teaspoon of fat in a large pot. Sauté diced onion in it, add spinach, season with salt and pepper and stew covered for about 10 minutes.

2. 2

   Wash and clean the tomatoes, cut them into wide slices and place them in an ovenproof dish. Sprinkle with salt and pepper. Drain the spinach and place on top. Wash the fish, dab dry and season with salt.

3. 3

   Cut into large pieces and place on the spinach. For the sauce, melt the remaining fat in a saucepan. Add flour and sweat briefly. Deglaze with milk and bring to the boil. Grate parmesan finely, add half of it to the sauce and let it simmer for about 5 minutes.

4. 4

   Season to taste with salt, pepper and nutmeg. Pour the sauce over the casserole, sprinkle the remaining Parmesan cheese over it and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes.