Fish fillet with spinach and herb crust

Ingredients for 2 servings:

• 500 g fish fillet(s) (e.g. hake, pollock or salmon …)
• 200 g leaf spinach
• 100 g breadcrumbs
• 40 g pine nuts
• 1 garlic clove(s)
• 1 small onion(s)
• 1 handful of fresh herbs (thyme, parsley, chives)
• some olive oil
• salt and pepper
• Paprika powder, hot
• some butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Toast the pine nuts in a small pan without fat, then grind them into a mortar and pestle. Finely chop the garlic and onion and sauté in a little butter over low heat until translucent. Add the breadcrumbs and toast briefly. Remove from the heat, mix with the pine nuts and chopped herbs, and season with salt and pepper. Chop the spinach and sauté in a little olive oil. Now grease a shallow baking dish with olive oil, add the fish fillets, and season with paprika, a little salt, and pepper. Spread the spinach on top and cover with the breadcrumb mixture. Bake in the oven at 200°C (top/bottom heat) until the crust turns golden brown, about 15-20 minutes later.