Fish fillet with a spice crust

For 4 people
  • 8 Juniper berries
  • 1 TL black peppercorns
  • 1 TL Mustard seeds
  • 2 EL Olive oil
  • 2 EL lemon juice
  • Salt
  • 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
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
  • 1090 kJ
  • 42 g protein
  • 9 g fat
  • 2 g carbohydrates

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