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Pollock under a spinach cap

updated

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Ingredients for 2 servings:

  • 2 slices of toast
  • 100 g leaf spinach, frozen, thawed
  • 2 tomatoes, dried in oil
  • 100 g feta cheese
  • 1 garlic clove(s)
  • 2 fish fillets (pollock)
  • ½ lemon(s)
  • salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Preheat the oven to 200°C (top/bottom heat). Meanwhile, toast the bread and cut into cubes. Squeeze the spinach dry and finely chop. Dry and finely chop the tomatoes. Roughly dice the feta and finely dice the garlic clove. Mix everything together and season with salt and pepper. Place the pollock fillets in a baking dish, drizzle with lemon juice, salt, and pepper. Spread the spinach mixture on top. Bake on the middle rack for 20 minutes until lightly browned on top.

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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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