Grilled redfish fillet on leaf spinach

Name: Grilled redfish fillet on leaf spinach
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 pack of (300 g) frozen leaf spinach; 700 g baby potatoes; 2 Onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 150 ml Vegetable broth (instant); 600 g Redfish fillet; 7-10 Tbsp Juice of 1 lemon; 1 collar Parsley; 1 collar Thyme; 100 g Toast; 100 g Parmesan cheese; 40 g Butter; 7-10 Tbsp Grease; 7-10 Tbsp Parsley and lemon slices

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 pack of (300 g) frozen leaf spinach
700 g baby potatoes
2 Onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
150 ml Vegetable broth (instant)
600 g Redfish fillet
7-10 Tbsp Juice of 1 lemon
1 collar Parsley
1 collar Thyme
100 g Toast
100 g Parmesan cheese
40 g Butter
7-10 Tbsp Grease
7-10 Tbsp Parsley and lemon slices

Directions

1
Defrost the spinach leaves and squeeze them well. Wash potatoes, cook in boiling salted water for about 20 minutes, peel and slice. Peel onions and cut into strips. Heat oil, fry onions in it until transparent.
2
Add the spinach. Season with salt, pepper and nutmeg and deglaze with vegetable stock. Rinse fish fillets, dab dry, sprinkle with lemon juice and season with salt. Grease a large casserole dish or 4 portion dishes.
3
Layer the potato slices in flakes. Spread spinach on the potatoes. Place the fish fillet in the form. Wash parsley and thyme, dab dry and chop. Remove the crusts from toast, dice coarsely and grind finely in a lightning chipper.
4
Grate parmesan. Melt butter, mix with toast, parmesan and herbs and pour over the fish. Gratinate in the preheated oven (electric cooker: 200 °C/ convection oven 175 °C/ gas: level 3) for about 15 minutes.
5
Garnish with parsley and lemon slices.