Spinach Casserole with Fish and Pasta

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Thaw and drain the spinach. Thaw fish if necessary.
Preheat the oven to 200 ° C.
Peel and chop the onions, peel and finely chop the garlic, sauté together in a pan with the oil. Add the spinach and tomatoes (not cut up) and heat.
Clean the fish, acidify it with the lemon juice and season it well. Place the fish pieces side by side in a greased baking dish.
When most of the liquid has evaporated from the spinach, add the cremefine and red wine, salt and pepper. If there is lemon juice left, add this too. Heat, then pour over the fish fillets and cover, slide them onto the second lowest rack of the oven. Bake for about 20 minutes at 200 ° C, then remove the lid and leave in the oven for another 10 minutes at 200 ° C (or until the fish fillets are well done).
In the meantime, cook the pasta al dente according to the package instructions and then serve with the finished spinach casserole.

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