Halibut with olive crust

Name: Halibut with olive crust
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Spinach; 1 Onion; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Tomatoes; 50 g green and black olives; 1 Garlic clove; 1 untreated lemon; 1 collar Basil; 2 discs (50 g) Toast; 750 g Halibut fillet

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Spinach
1 Onion
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Tomatoes
50 g green and black olives
1 Garlic clove
1 untreated lemon
1 collar Basil
2 discs (50 g) Toast
750 g Halibut fillet

Directions

1
Clean, wash and drain the spinach. Peel and finely dice the onion and sauté in 2 tablespoons of hot oil. Add the spinach and let it collapse. Season spinach with salt and pepper.
2
Wash, clean and slice the tomatoes. Stone the olives. Peel garlic. Wash and dry lemon. Peel a piece of lemon peel thinly and cut into narrow strips. Grate the rest of the peel, then squeeze the lemon.
3
Wash the basil, dab dry and cut into strips, keeping a few leaves for garnishing. Roughly dice toast. Coarsely chop together with garlic and olives in the universal chopper.
4
Fold in grated lemon peel and basil. Season with salt and pepper. Fry until crispy in 2 tablespoons of hot oil. Wash the fish fillet, dab dry. Sprinkle with lemon juice, season with salt and pepper.
5
Line the bottom of a casserole dish with slices of tomato, add spinach with cooking liquid. Place the fish on top. Spread olive and toast bread mixture on top. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes.
6
Sprinkle with olive oil in between. Arrange on plates and garnish with basil and lemon peel strips.