Low-carb spinach and fish stir-fry

Ingredients for 2 servings:

• 200 g tuna fillet(s)
• 200 g plaice fillet(s)
• 300 g baby spinach, ready to cook
• ½ bunch of spring onions
• 5 cherry tomatoes
• 2 garlic cloves
• 1 organic lemon(s)
• 50 g butter
• Salt
• Lemon pepper
• 1 pinch(s) nutmeg, freshly grated
• 1 tbsp basil
• 1 tbsp parsley
• 50 g Pecorino

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

with two kinds of fish

Lightly brown the butter in a pan. Finely slice the spring onions, finely chop the garlic, and sauté both in the butter. Add the spinach, adding a little water if necessary. Season with salt, lemon pepper, and grated nutmeg. Season the fish with lemon juice, salt, and lemon pepper and place on top of the spinach. Add the cherry tomatoes. Close the lid and sauté for about 3-4 minutes. Note that the fine plaice fillet will cook in a few minutes, but the tuna takes longer to cook through; I only sauté it briefly, though. You may want to add the tuna to the pan a little earlier, and add the plaice fillets after about 2 minutes. Sprinkle the finished dish with finely chopped basil, parsley, and shaved pecorino. Tip: Drizzle everything with fine olive oil.