Pollock spinach casserole

Ingredients for 4 servings:

• 400 g floury potatoes
• 500 g creamed spinach
• 500 g fish fillet(s), pollock fillet
• 3 cloves garlic
• 125 g light mozzarella
• 1 large onion(s)
• 50 g cheese (Grana Padano)
• 30 ml soy sauce
• 1 pinch(s) pepper, black
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Boil, peel, and slice the potatoes. While the potatoes are cooking, slice the pollock into strips, the onions into thin rings, and the mozzarella into slices. Layer the potatoes in an ovenproof dish, then cover with the thawed creamed spinach and place the pollock on top. Brush/baste the potatoes evenly with soy sauce and season generously with salt and pepper, and sprinkle with chopped garlic. Top with mozzarella and onions. Sprinkle with grated, shredded, or shaved hard cheese and place in a preheated oven at 175°C (convection oven). After about 30 minutes, remove the lid and leave in the oven with the fan setting for another 30 minutes.