Florentine-style fish casserole

Ingredients for 4 servings:

• 800 g spinach
• 1 cup rice (short grain)
• 500 ml vegetable stock
• 4 small fish fillets (pollock)
• 500 ml milk, 1.5% fat
• 4 tsp flour
• 1 cup herb cream cheese
• salt and pepper
• Vegetable broth, instant
• 1 pinch of nutmeg
• Cheese, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

ww – suitable

Thaw the spinach. Cook the rice in vegetable broth for about 15 minutes and then transfer it to a casserole dish. Season the pollock fillet and add it to the rice, then season the spinach and spread it over the rice. Mix the milk with the flour and bring to a boil. Dissolve the cream cheese in the sauce, stirring constantly. Season with salt, pepper, nutmeg, and a little vegetable broth powder, and pour it over the casserole. Sprinkle with cheese and bake in a preheated oven at 220°C for about 20 minutes. Tip: I also like to make the casserole with kritharaki pasta (small, rice-shaped Greek pasta).