Florentine Fish Casserole

Summary

Ingredients

• 450 g spinach leaves, frozen (1 pack)
• butter
• 200 ml sweet cream, (1 pot)
• salt
• Pepper, freshly ground
• Nutmeg, freshly grated
• 3 medium tomato (s)
• 1 bunch spring onion (s)
• 400 g cod fillet (s) or salmon fillet, fresh or frozen
• 2 tablespoon lemon juice
• 100 g cheese, rated (Gouda, Gruyère, Emmentaler or Fontina, no Parmesan!)

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Instructions

1. Thaw the spinach and possibly the fish. Grease an ovenproof casserole dish, preheat the oven to 200 ° C.
2. Season the spinach with salt, pepper and nutmeg, place in the baking dish and pour some cream over it. Place the fish fillets on top of the spinach, season with salt and drizzle with lemon juice. Cut the tomatoes into slices and place them over the fish like a roof tile, season with salt. Cut the spring onions into small rings and sprinkle over them.
3. Slide the tin onto the middle rail in the oven and cook for 20-25 minutes, the tomato slices should be slightly browned around the edges. Then take out the mold, sprinkle the grated cheese over it and pour in the rest of the cream. Bake the whole thing again in the oven for 10 minutes.
4. Boiled potatoes or curry rice can be served with it.