Fish fillet with spice-onion crust

Name: Fish fillet with spice-onion crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 Juniper berries; 1 TEASPOON black peppercorns; 1 TEASPOON mustard seeds, 2 tablespoons olive oil; 2 TABLESPOONS Lemon juice; 7-10 Tbsp salt, white pepper; 1 medium onion; 800 g Fish fillet ( to the B.; 7-10 Tbsp cod or redfish); 1 kg leaf spinach or; 450 g Frozen spinach; 1-2 Garlic cloves; 100 g cherry or small tomato; 1 TABLESPOON butter/margarine; 7-10 Tbsp Lemon and parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 Juniper berries
1 TEASPOON black peppercorns
1 TEASPOON mustard seeds, 2 tablespoons olive oil
2 TABLESPOONS Lemon juice
7-10 Tbsp salt, white pepper
1 medium onion
800 g Fish fillet ( to the B.
7-10 Tbsp cod or redfish)
1 kg leaf spinach or
450 g Frozen spinach
1-2 Garlic cloves
100 g cherry or small tomato
1 TABLESPOON butter/margarine
7-10 Tbsp Lemon and parsley

Directions

1
Finely crush juniper, pepper and mustard seeds in a mortar. Add oil, lemon juice and 1 pinch of salt. Peel and chop the onion and mix with the spice paste
2
Wash the fish, pat dry and cut into 8 pieces. Place in a greased, wide ovenproof dish, scratch crosswise several times. Spread the spice paste over it. Cook in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes
3
Spinach clean, wash. Peel and chop the garlic. Wash tomatoes and cut into slices. Steam everything in hot fat for about 5 minutes (cover frozen spinach and steam it with 100 ml water for about 15 minutes). Season to taste with salt and pepper. Arrange everything, garnish with lemon and parsley if necessary. Served with: rice