Pollock fillet with spinach and tomato cream

Ingredients for 4 servings:

• 4 portions of fish fillet(s) (pollock)
• 200 ml cream
• 200 g cream cheese (herbs)
• 4 tomatoes
• 450 g spinach (frozen) or 600 g fresh spinach
• 1 red bell pepper(s)
• 2 onions
• 150 g crème fraîche
• 100 g bread(s) – spread (brunch with paprika or similar)
• 2 tbsp flour
• 1 tbsp tomato paste
• salt and pepper
• 2 tbsp oil
• some lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Readers of this recipe shouldn’t be surprised by the list of ingredients; there were leftovers in the fridge that still needed to be used up. Now for the recipe: Sauté the pollock fillet in lemon juice for 10 minutes, then season with salt and pepper, and if desired, cut into smaller pieces. Thaw the spinach, dice the onions, tomatoes, and bell peppers. Pour oil into a pot, fry the onions and bell peppers, then add the spinach and tomatoes and simmer briefly. Add the cream, cream cheese, brunch, and crème fraîche. Bring to a boil briefly. If you prefer the sauce a little thicker, thicken it with flour. To do this, shake the flour and a little water in a shaker until there are no more lumps, stir it into the sauce, and bring to a boil until the desired consistency is reached. Now season everything well and generously with salt and pepper, stir in the tomato paste, and keep warm until the oven is preheated to 180°C. Grease a baking dish, arrange the pollock fillet in the dish, and pour the spinach and tomato sauce over it. Then place the dish in the oven for 30 minutes. Serve with pasta or rice.