Fish fillet with a spice crust
- 8 Juniper berries
- 1 TL s pan> black peppercorns
- 1 TL Mustard seeds
- 2 EL Olive oil
- 2 span> EL lemon juice
- Salt
- span> white pepper
- 1 medium-sized onion
- 800 g fish fillet (e .g . Cod or redfish)
- 1 kg leaf spinach or 450 g frozen spinach
- 1-2 Garlic cloves
- 100 g Cherry tomatoes
- 1 tbsp Butter or margarine
- Lemon and parsley ul>
60 minutes
light
- 1.
- Finely crush the juniper, pepper and mustard seeds in a mortar. Add the oil, lemon juice and a pinch of salt. Peel the onion, dice it finely and mix it with the spice paste. Wash the fish fillet, pat dry and cut into 8 pieces.
- 2.
- Place in a greased, wide ovenproof dish, scratch several times across. Spread the spice paste on top. Cook in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 20 minutes. Clean and wash the spinach.
- 3.
- Peel and chop the garlic. Wash tomatoes and cut into wedges. Sauté everything in the hot fat for about 5 minutes (cover the frozen spinach with 100 ml of water and steam for about 15 minutes). Season with salt and pepper.
- 4.
- Arrange everything, garnish with lemon and parsley if necessary. Rice tastes good with it.
1 person approx.:
- 260 kcal li>
- 1090 kJ
- 42 g protein
- 9 g fat
- 2 g carbohydrates
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