Summary

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

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Instructions

1. Thaw the creamed spinach. Cut the feta into cubes.
2. Press the garlic and add to the thawed spinach, mix with the feta cubes and season with the grained vegetable stock.
3. Grate the parmesan and mix into the spinach and feta cheese.
4. Put the pollack fillet in a buttered casserole dish and season with salt, pepper and a little chili powder.
5. 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.
6. Serve with green pasta and tomato salad.