Victoria sea bass fillet fried with roman spinach
35 mins
35 mins
Ingredients
- 500 g K
- 600 g Victoria sea bass fillet
- 500 g leaf spinach
- 1 small onion
- 2 Garlic cloves
- 60 g Butter
- 2 Organic lemons
- 7-10 Tbsp salt, pepper from the mill, nutmeg
- 7-10 Tbsp Tomatoes
- 7-10 Tbsp Dill
Directions
- 1
Wash the fish fillet, dab dry and portion. Sprinkle with the juice of a lemon, add a little pepper and salt.
- 2
Peel and wash the potatoes, boil them with salt for about 25 minutes, then drain and steam.
- 3
Wash the spinach and drain. Peel onion and garlic, finely dice onion, press garlic through the press. Add the spinach in a sufficiently large pot, put the lid on and let the spinach fall together.
- 4
Season with salt, pepper and nutmeg, steam for about 8 minutes.
- 5
Heat the rest of the butter in a large frying pan, fry the fish naturally ore floury depending on the thickness at medium heat for 4-6 minutes on each side.
- 6
Arrange with boiled potatoes and spinach, place fresh zironen slice on the roasted fillet, garnish with tomato and dill. Bon appetit!.
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