Pollock fillet with tomato crust

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
3 5
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 150 g cherry tomatoes
  • 10 Stem(s) Thyme
  • 2 discs White bread
  • 75 g + 1 tablespoon soft butter
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 Pollock fillets (approx. 200 g each)
  • 600 g young leaf spinach ready for cooking
  • 1 Onion
  • 100 g Whipped cream
  • 7-10 Tbsp freshly grated nutmeg
  • 7-10 Tbsp Lemon
  • 7-10 Tbsp Grease

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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

  4. 4

    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.

  5. 5

    Garnish with lemon and thyme. Grey bread tastes good with it.

Nutrition Facts

KCAL
470 kcal
CARBS
11 g
FATS
28 g
PROTEINS
43 g