in Recipes

Redfish fillet with spinach and cheese topping

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Ingredients for 2 servings:

  • 2 redfish fillets (approx. 150 g each)
  • 450 g leaf spinach (frozen)
  • 200 g rice
  • 1 pack of ready-made mix for herb sauce
  • 30 g cheese (Emmental) and possibly feta
  • 1 cube of vegetable stock
  • salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the rice with the stock cube until tender, thaw the spinach, and prepare the herb sauce according to the package instructions. Pour the rice into a casserole dish, place the redfish fillets on top, and season with salt and pepper. Then scatter the spinach over the fish. Pour the sauce over the fish and sprinkle with cheese (it also tastes delicious with some feta cheese spread over the spinach). Bake at 225°C for about 25 minutes. It will be even lower in fat if you omit the cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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