in Recipes

Seriola fillet on a bed of spinach and potatoes

updated

Spread the love

Ingredients for 2 servings:

  • 400 g spinach, with tomatoes and pine nuts (frozen)
  • 6 medium-sized potatoes, waxy
  • 400 g fish fillet(s), e.g. Seriola or other with firm flesh
  • 1 tsp beef broth granules
  • some spice mix (potato seasoning)
  • some fish seasoning
  • 2 tbsp water

Instructions

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

Soak the Roman pot in water for about 20 minutes. Let the spinach thaw slightly, tear it apart, and place it in the soaked Roman pot. Sprinkle the beef stock over it. Add the water. Peel the potatoes, cut them into 3-4 cm pieces, add the potato seasoning, mix well, and spread them on the spinach. Cut the fish fillet into 4 pieces, season with fish seasoning, and place them on top of the potatoes. Cover and place in a cold oven at 220°C for 70 minutes.

Facebook Comments

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.

Dobos cake

Fine savory biscuits Pogacice