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: 600 g leaf spinach; 2 medium-sized onions; 1 Garlic clove; 2 TABLESPOONS + some olive oil; 7-10 Tbsp salt, pepper, nutmeg; 250 g ribbon noodles; 500 g strained tomatoes; 1 TEASPOON dried ital. Herbs; 750 g Saithe fillet; 1/2 TEASPOON Citro essence (Surig); 75 g grated. low fat Gouda (17 % fat absolute)

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g leaf spinach
2 medium-sized onions
1 Garlic clove
2 TABLESPOONS + some olive oil
7-10 Tbsp salt, pepper, nutmeg
250 g ribbon noodles
500 g strained tomatoes
1 TEASPOON dried ital. Herbs
750 g Saithe fillet
1/2 TEASPOON Citro essence (Surig)
75 g grated. low fat Gouda (17 % fat absolute)

Directions

1
Spinach clean, wash. Peel onions and garlic, dice finely. Fry garlic and half of the onions in 1 tbsp. hot oil. Cover the spinach and let it collapse. Season with salt, pepper and nutmeg. Drain if necessary
2
Cook the pasta in boiling salted water for 8-10 minutes until al dente. drain
3
Fry the rest of the onions in 1 tablespoon of hot oil until transparent. Add tomatoes and herbs. Season with salt and pepper. Bring to the boil and simmer over low heat for 8-10 minutes
4
Wash the fish, dab dry and cut in half. Mix 1-2 tablespoons of water and Citro-Essence and drizzle over the fish. Leave to stand for a while. Season the tomato sauce, mix with the noodles and spread in a greased flat casserole dish
5
Season the fish with salt and pepper and place it on the noodles. Spread spinach and cheese on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 15-20 minutes