Saithe with spinach-cheese cap

Name: Saithe with spinach-cheese cap
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g leaf spinach; 2 medium-sized onions; 1 Garlic clove; 1 TEASPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 200 g ribbon noodles; 1 package (500 g) strained tomatoes; 1 TEASPOON dried Italian herbs; 1 pinch Sugar; 600 g Fish fillet (e.g. pollack); 75 g low-fat, grated Gouda cheese; 7-10 Tbsp Basil; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g leaf spinach
2 medium-sized onions
1 Garlic clove
1 TEASPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
200 g ribbon noodles
1 package (500 g) strained tomatoes
1 TEASPOON dried Italian herbs
1 pinch Sugar
600 g Fish fillet (e.g. pollack)
75 g low-fat, grated Gouda cheese
7-10 Tbsp Basil
7-10 Tbsp Grease

Directions

1
Clean the spinach, wash thoroughly several times and drain. Peel onions and garlic and dice finely. Heat the oil in a large pot. Fry the garlic and half of the onions.
2
Add the spinach, pour on 100 ml of water, cover and allow to collapse for 3-4 minutes. Season with salt, pepper and nutmeg. Place on a sieve and drain. Cook pasta in boiling salted water according to package instructions.
3
Put the strained tomatoes, remaining onions and dried herbs in a pot. Season with salt, pepper and sugar. Heat and simmer on low heat for 6-8 minutes. Drain the pasta and let it drain.
4
Wash the fish and pat dry, cut in half once. Season the tomato sauce once more and mix with the pasta. Spread the noodles in a flat, greased casserole dish. Place the fish on top, season with salt and pepper.
5
Mix the cheese with the spinach and spread on the fish. Cover and bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 2) on the lower rack for approx. 10 minutes. Cook for another 6-8 minutes without lid.
6
Serve garnished with basil.