John Myers
Ingredients for 4 servings:
- 4 redfish fillets
- salt and pepper
- lemon juice
- 3 tbsp flour
- 60 g butter
- 1 clove(s) garlic
- 500 g tomatoes
- 1 package of spinach (frozen)
- 250 ml sour cream
- 2 tbsp cheese, grated
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Pat the fish fillets dry and drizzle with lemon juice. Coat the fillets in flour and fry in a pan with 30g butter until golden brown on both sides. Brown the chopped garlic clove in the remaining butter for 1 minute, then add the peeled and sliced tomatoes and sauté over medium heat for 10 minutes, seasoning with salt and pepper. Mix the thawed spinach with the sour cream and cheese, and season with salt, pepper, and lemon juice. Brush the bottom of an ovenproof dish with butter and top with tomatoes. Place the fish fillets on top and cover with the spinach. Bake the dish in a preheated oven at 220°C (top rack) for about 15 minutes. Serve with boiled potatoes.
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