Florentine fish fillet

Ingredients for 4 servings:

• 4 servings of fish fillet(s) (redfish, 150 g each)
• 600 g spinach, fresh, or 450 g frozen
• 400 g tomatoes, peeled, from the can
• 100 g spring onion(s), in rings
• 50 g Parmesan, freshly grated
• 2 garlic cloves, finely chopped
• 100 ml sour cream
• 1 lemon(s), the juice
• 2 tbsp butter or margarine
• salt and pepper
• 1 pinch(s) nutmeg, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Blanch the fresh, ready-to-cook spinach for 1-2 minutes and drain well, or thaw the frozen spinach. Then transfer it to an ovenproof dish. Melt the butter. Season with garlic, salt, pepper, and nutmeg and pour it over the spinach. Clean the fish fillets, season with salt, and place them side by side on the spinach. Top each fish half with a quarter of the diced tomatoes, 1 teaspoon of grated cheese, and 1 tablespoon of spring onions. Then cover the remaining half of the fish fillet with the filling. Mix the sour cream with the remaining cheese, season with pepper, and spread it over the fish fillets. Sprinkle the remaining spring onions over the spinach. Bake in a preheated oven at approximately 200°C for 30 minutes. Buttered noodles or boiled potatoes go well with it.