Summary

Ingredients

• 4 fish fillet (s), e.g. cod or redfish, fresh or frozen
• 1 kg leaf spinach, frozen
• 100 ml Cremefine, for cooking, or whipped cream
• 250 g cherry tomato (s)
• 350 g taliatelle (whole wheat)
• salt
• pepper
• 50 ml red wine
• 2 onions)
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Butter, for greasing the form

Print Recipe Pin Recipe

Instructions

1. Thaw and drain the spinach. Thaw fish if necessary.
2. Preheat the oven to 200 ° C.
3. 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.
4. 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.
5. 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).
6. In the meantime, cook the pasta al dente according to the package instructions and then serve with the finished spinach casserole.