John Myers
Fish Fillet with Spinach and Potato Mash
The perfect fish fillet with spinach and potato mash recipe with a picture and simple step-by-step instructions.
- 500 gr Floury potatoes
- 400 gr Frozen spinach leaves (thawed)
- 2 piece Fish fillets as desired
- 1 piece Chopped onion
- Mild olive oil
- 6 piece Garlic cloves
- Salt, pepper, nutmeg
- Clean, sour, salt the fish … So pluck the last bones, wash off, pat dry, moisten with a little lemon juice and season with salt and pepper.
- Peel and chop the potatoes and cook in salted water for about 20 minutes. In the meantime, peel the onion and cut into fine cubes. Squeeze the thawed frozen spinach well and cut a little finer. Heat about 2 tablespoons of olive oil in a pan, add the onion cubes and allow to translate. Add the spinach and mix everything together. Press in 2 cloves of garlic. Season with salt, pepper and nutmeg. You can also add more olive oil so that the spinach doesn’t get too dry.
- Heat plenty of olive oil in another pan. Fry the fish over medium heat. Cut the remaining garlic cloves into slices and fry them a little (but do not brown), placing them on the fillet again and again.
- Now drain the potatoes and mash them lightly in the pot with a potato masher. Mix in the spinach and if it is too dry you can add a little olive oil. If necessary, add salt and pepper to taste.
- Arrange the fish fillet together with the spinach potatoes on a plate. The garlic shouldn’t be missing either. Long live the Mediterranean cuisine!
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