John Myers
Ingredients for 2 servings:
- 3 fish fillets (pike-perch fillets), with skin, fresh or frozen
- 4 cubes of spinach, frozen
- 2 tbsp natural yogurt
- 1 tsp vegetable broth, instant
- 2 tbsp dill, fresh or frozen
- 3 tbsp parsley, fresh or frozen
- 1 shallot(s)
- oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
Low-carb
Thaw the fish and pat dry, or use fresh pike-perch. Finely dice the shallots. Heat oil in a saucepan. Sauté the shallots and add the spinach. Cover and simmer over medium heat until the spinach is tender. Then add 3 tablespoons of parsley and 1 teaspoon of instant vegetable stock. Remove the spinach from the heat and mix with 2 large tablespoons of yogurt. Season with salt and pepper. Heat oil in a pan, fry the fish skin-side down for 3 minutes, then reduce the heat and cook the flesh-side down for 2 minutes. Sprinkle the skin-side down with dill. Arrange the spinach in the center of the plate, place the fish on top, and serve.
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