Oven fish with herb bonnet

Name: Oven fish with herb bonnet
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Potatoes; 1 Onion, 1 tablespoon of oil; 450 g Frozen leaf spinach; 7-10 Tbsp salt, pepper; 2 discs Toast; 1/2 bunch Parsley; 3-4 Stem(s) Thyme; 50 g grated parmesan; 600 g Redfish fillet; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp a little + 2 tablespoons; 7-10 Tbsp butter/margarine; 1/8 l Vegetable broth

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Potatoes
1 Onion, 1 tablespoon of oil
450 g Frozen leaf spinach
7-10 Tbsp salt, pepper
2 discs Toast
1/2 bunch Parsley
3-4 Stem(s) Thyme
50 g grated parmesan
600 g Redfish fillet
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp a little + 2 tablespoons
7-10 Tbsp butter/margarine
1/8 l Vegetable broth

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool
2
Peel the onion and cut into fine slices. Fry in hot oil until translucent. Add frozen spinach and almost 100 ml water. Steam covered for about 10 minutes. Season with salt and pepper. Stir from time to time
3
Crumble the toast. Wash and chop herbs. Mix with crumbs and parmesan. Wash fish, dab dry and cut into 4 pieces. Sprinkle with lemon juice, salt. Cut potatoes into slices and season.
4
Place the potatoes and spinach in 4 small or 1 large greased baking dish. Pour on the stock. Place fish on top. Spread herb mixture and 2 tablespoons of fat in flakes on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for about 20 minutes