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Baked pollock with leaf spinach

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Ingredients for 4 servings:

  • 800 g fish fillet(s) (pollock fillets)
  • 300 g leaf spinach (frozen)
  • some water
  • 200 g sour cream or crème fraîche
  • 50 g Parmesan
  • 1 lemon(s)
  • salt and pepper
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Heat the spinach in a little water and sauté briefly. Clean the fish fillet and remove any bones. Season the fish with salt and pepper and place it in portion-sized pieces in a greased baking dish. Cover the pollock with the spinach. Mix the sour cream (or crème fraîche) with the cheese until creamy and season with salt, pepper, and the remaining lemon juice. Spread the cream over the spinach and place in the preheated oven. Bake at 200-225°C for about 30 minutes. I recommend serving it with rice.

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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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