Cod au gratin with spinach

Ingredients for 4 servings:

• 750 g leaf spinach, frozen
• 1 m.-sized onion(s)
• 500 g cod fillet(s) (redfish, pollock or haddock will also work)
• 1 tbsp olive oil
• 3 eggs
• 250 ml milk
• 40 g flour
• salt and pepper
• 100 g cheese, grated
• 1 tbsp Parmesan, grated
• 3 sprigs of dill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Preheat the oven to 180°C (top/bottom heat) (gas mark 2, fan oven: 160°C). Brush a baking dish (20 x 30 cm) with a little oil. Defrost the spinach, squeeze out any excess liquid, and roughly chop the spinach. Peel and finely dice the onions. Rinse the fish fillet, pat dry, debone if necessary, and dice. Heat the remaining oil in a pan over medium heat and fry the onions for about 3 minutes. For the glaze, beat the eggs with milk, flour, salt, and pepper. Arrange the spinach, onions, and fish in the baking dish and pour the egg glaze over the top. Sprinkle with cheese and bake in the oven on the middle rack for about 40 minutes. Wash the dill, shake dry, and chop it. Serve the gratin sprinkled with dill. Serve with boiled potatoes.