Fish gratin on spinach bed

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
4 3
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 1
  • 300 g young spinach
  • 1 Garlic clove
  • 1 Onion
  • 1 TEASPOON Butter or margarine
  • 125 ml Vegetable broth
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 150 g Fish fillet
  • 1 TABLESPOON Lemon juice
  • 1 small tomato
  • 25 g low-fat gouda cheese
  • 1 Stalk Oregano

Directions

  1. 1

    If necessary, clean the spinach, wash it thoroughly and drain it in a colander. Peel garlic and onion and chop finely. Heat the fat. Fry garlic and half onion cubes.

  2. 2

    Pour in broth. Add spinach in portions and steam for about 3 minutes. Season to taste with salt, pepper and nutmeg. Wash the fish and dab dry. Season with salt and pepper. Sprinkle with lemon juice.

  3. 3

    Pour the spinach with the stock into a small casserole dish. Place the fish on the spinach and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Meanwhile clean, wash and chop the tomato.

  4. 4

    Grate cheese. Wash the oregano, dab dry and remove the leaves. 5 minutes before the end of the cooking time, sprinkle cheese, oregano, tomato and remaining onion cubes on the fish and finish cooking. Remove and serve immediately.

Nutrition Facts

KCAL
360 kcal
CARBS
9 g
FATS
15 g
PROTEINS
43 g