Melt the butter in a saucepan, add onion and garlic cubes and sauté (take 1 spoonful of onion and garlic cubes) then deglaze with the broth. Add the washed and cleaned spinach to the broth and let it collapse, stew for approx. 3 minutes and season well with salt, pepper and nutmeg.

Put the spinach and stock in a greased baking dish. Season the fish with salt, pepper and lemon juice and place on top of the spinach and place in the oven preheated to 160 ° C. After 15 minutes, dice the skinned tomatoes and distribute them together with the grated cheese and the onion / garlic cubes on the fish and cook for another 5 minutes.

If you like, add a few fresh oregano leaves to the tomato cubes