Pollack Fillet with Tomato Sauce and Spinach
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g fish fillet (s) (saithe, frozen or fresh)
- 450 g spinach leaves (frozen)
- 200 g cream
- 1 can tomato (s), chopped (pizza tomatoes)
- 1 medium onion (s), diced
- 1 clove garlic, finely chopped
- 2 tablespoon olive oil
- 2 tablespoon tomato paste with seasoned vegetables
- 100 g cheese, rated
- 1 teaspoon, heaped herbs, Italian, dried (or fresh or frozen)
- salt and pepper
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Clean or defrost the pollack fillets and place in a baking dish, then sprinkle with salt and pepper.
- Thaw the spinach leaves, then squeeze it out well and chop it up a little (I do this with scissors directly in the sieve) and distribute it on top of the fish. Salt and pepper as well.
- Fry the onion and garlic in hot olive oil. Add the tomato paste and sweat it too. Deglaze with cream and the pizza tomatoes and bring to the boil. Season with the herbs, salt, pepper and a pinch of sugar. Let it boil down until the liquid has a creamy consistency. Pour the tomato sauce over the spinach and sprinkle with grated cheese.
- Cook in a preheated oven at 200 ° C for about 25 minutes.
- We like to eat baguette or ciabatta with it, because it creates a very tasty sauce to drink.
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