Baked fish with flax seed parmesan crust on spinach leaves
Time
Preparation time: 10 min.
Cooking or baking time: 40 min.
Total preparation time: 50 min.
For this dish are suitable fillets of Alaskan salmon, coalfish (codfish), redfish, salmon, tilapia, pangasius ... Which fish you choose depends on your own taste and environmental awareness and not every species of fish should be on the plate ,
ingredients
(4-6 persons, big casserole dish)
- 1 kg frozen fish fillet of your choice (preferably also fresh produce)
- 2 thick onions
- 2 cloves of garlic
- 1 bag (750 g) TK leaf spinach coarsely chopped, thawed (optionally fresh spinach)
- 1 cup of crème fraîche
- 1 cup of cream
- 2 packs (a 150 g) cream cheese (herbs, chili or garlic)
- 5 tablespoons mustard (herbal mustard)
- 150 g of grated Parmesan
- 100 g of ground flaxseed
- Pepper salt,
- Fish spice or your own mix of these ingredients: pepper, rosemary, dill, lovage, parsley, onion powder, salt and mustard seeds
- some oil for baking dish and pan
- grated nutmeg
preparation
Step-by-step guide:
Clean the garlic and onions, cut into pieces / slices / cubes and sauté in some frying fat.
Once the onions are lightly browned, add the thawed squeezed spinach, season with pepper, nutmeg and salt, add to the onions and simmer on a low heat for about 15 minutes.
In the meantime lightly grease a large casserole dish, add the spinach mass to the casserole dish. Dab the thawed fish dry and pat the fish spice or the mixture of the specified spices with your fingers carefully into the fish fillets / rub. Place the fish fillets on the spinach mass.
Crème fraîche, cream cheese, mustard and cream to a creamy mass. Pour the mass over the fish.
Mix the parmesan with flaxseed, sprinkle over it.
Bake at 200 degrees for 25 minutes.
Tomato salad with lots of fresh basil and potato mash match this casserole very well. The sauce is produced during baking and is taken from the casserole dish.
