For the crust, wash, clean and halve the tomatoes, wash the thyme, shake dry and, except for something to garnish, pluck leaves from the stalks. Dice bread and chop finely in the universal chopper.
Knead 75 g butter, bread and thyme, season with salt and pepper. Carefully mix in the tomatoes. Wash fish, dab dry, season with salt and pepper. Spread the crust on the fish and smooth it down.
Place in a greased casserole dish and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Wash the spinach. Peel onion
Heat 1 tablespoon butter, sauté onion for about 4 minutes until translucent. After 2 minutes add spinach. Add cream, bring to the boil, simmer for about 5 minutes and season with salt and nutmeg. Arrange spinach and fish on plates.
Garnish with lemon and thyme. Grey bread tastes good with it.