Summary

Ingredients

• 4 redfish fillet (s)
• salt and pepper
• Lemon juice
• 3 tablespoon flour
• 60 g butter
• 1 clove garlic
• 500 g tomato (s)
• 1 packet spinach (frozen)
• 250 ml sour cream
• 2 tablespoon cheese, grated

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Instructions

1. Pat the fish fillets dry and drizzle with lemon juice. Turn the fillets in flour and fry them in a pan in 30 g butter on both sides until golden brown. Brown the chopped clove of garlic in the remaining butter for 1 minute, then add the peeled and sliced tomatoes and simmer over medium heat for 10 minutes, season with pepper and salt.
2. Mix the thawed spinach with the sour cream and cheese, season with salt, pepper and lemon juice.
3. Brush the bottom of an ovenproof dish with butter and cover with tomatoes. Place the fish fillets on top and cover with the spinach. Bake the dish in a preheated oven at 220 ° C for about 15 minutes (top shelf).
4. Serve with boiled potatoes.