Pollack Fillet with Spinach – Feta – Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s) (saithe), fresh or frozen
- 0.5 ½ pack creamed spinach
- 1 clove garlic
- 125 g feta cheese, alternatively sheep cheese
- 50 g parmesan, rated
- 50 g cheese (Emmentaler), rated
- 1 teaspoon stock, grained
- butter
- salt
- pepper
- Chilli powder
Print Recipe
Pin Recipe Instructions
- Thaw the creamed spinach. Cut the feta into cubes.
- Press the garlic and add to the thawed spinach, mix with the feta cubes and season with the grained vegetable stock.
- Grate the parmesan and mix into the spinach and feta cheese.
- Put the pollack fillet in a buttered casserole dish and season with salt, pepper and a little chili powder.
- Spread the spinach mixture over the fish, finally sprinkle with the grated Emmentaler and bake in the preheated oven for approx. 15-20 minutes at 180 ° C.
- Serve with green pasta and tomato salad.
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