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Hoki fillet with leaf spinach on rice

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Ingredients for 2 servings:

  • 600 g fish fillet(s) (hoki fillet, New Zealand)
  • 250 g leaf spinach
  • 400 g rice
  • 200 g cream
  • some olive oil
  • some lemon juice
  • some dill
  • Pinch(s) of salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

simple and delicious

Cook the rice as usual. Season the hoki fillet on both sides with lemon, dill, salt, and pepper. Then fry briefly in olive oil (I use olive oil with lemon), cut into small pieces, and fry briefly again. Now add the spinach leaves and sauté briefly. Add the cream and bring everything back to a boil in the pan. Season again if desired, and serve with the 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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