Summary

Ingredients

• 800 g fish fillet (s), fresh (e.. from cod, saithe, salmon )
• 400 g spinach leaves (frozen)
• 250 g cocktail tomatoes
• 200 g Goronzola
• 4 cloves garlic
• Salt and pepper from the mill
• olive oil
• Lemon juice

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Instructions

1. Thaw the spinach leaves according to the instructions on the packet and season with the pressed garlic cloves as well as salt and pepper. Season the fish fillet with salt and pepper and drizzle with a little lemon juice.
2. Brush an ovenproof dish with olive oil, insert the fish fillets and then cover them with the spinach. Halve the tomatoes (if they are very small tomatoes, you can leave them whole) and spread on top of the spinach. Cut the Gorgonzola into cubes and place on top.
3. Cover the whole thing with aluminum foil and cook for 25 minutes at 180 ° C in the preheated oven. Remove the aluminum foil five minutes before the end of the baking time.
4. Another tip: If you use frozen fish, please defrost it beforehand. Otherwise the fish will be half frozen inside at the end of the cooking time, but the cheese will be completely dark. We like to eat sweet potatoes with it, they go very well together.