Pollack with thyme crust

Name: Pollack with thyme crust
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 350 g Fish fillet (fresh or frozen; e.g. saithe); 2-3 stem(s) Thyme; 1 washer Wholemeal toast bread; 20 g soft butter; 7-10 Tbsp salt and pepper; 7-10 Tbsp Nutmeg; 7-10 Tbsp Grease; 6 cherry tomatoes; 1 small onion; 225 g Frozen leaf spinach; 2 TABLESPOONS Whipped cream; 7-10 Tbsp Lemon wedges

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

350 g Fish fillet (fresh or frozen; e.g. saithe)
2-3 stem(s) Thyme
1 washer Wholemeal toast bread
20 g soft butter
7-10 Tbsp salt and pepper
7-10 Tbsp Nutmeg
7-10 Tbsp Grease
6 cherry tomatoes
1 small onion
225 g Frozen leaf spinach
2 TABLESPOONS Whipped cream
7-10 Tbsp Lemon wedges

Directions

1
Possibly defrost the fish. For the crust, wash thyme, shake dry and chop coarsely. Crumble toast finely between your hands. Knead with butter and thyme. Season with salt and pepper.
2
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Wash fish, dab dry, cut into 2 pieces. Season with salt and pepper. Place in a greased ovenproof dish. Spread the toasting mixture over the fish.
3
Wash and halve the tomatoes and press them lightly into the crust. Bake in a hot oven for about 20 minutes.
4
Peel and finely chop the onion. Bring the frozen spinach, onion and 7-8 tablespoons of water to the boil, cover and defrost over medium heat for 10-12 minutes. Simmer open for 4-5 minutes. Add cream to spinach and simmer for 3-4 minutes.
5
Season with salt, pepper and nutmeg.
6
Serve the fish with the spinach. Garnish with lemon wedges. Serve with brown bread or boiled potatoes.