Gratinated Fish on Spinach

1. rinse potatoes, cook with peel in salted water for 15-20 min. Defrost spinach in a little salted water over low heat.

Drain the potatoes, peel and cut into slices. Spread an ovenproof dish with 2/3 of the potato slices. Drain spinach, season with pepper and nutmeg and spread evenly over potato slices.

Season the fish with salt, pepper and the juice of one lemon and place it on the spinach.

4. rinse tomatoes, remove stalk, cut tomatoes into slices.

Place tomatoes and remaining potato slices alternately on top of fish like a roof tile.

5. mix cheese and flaxseed, sprinkle over casserole and bake in heated oven at 225 °C (gas mark 4) for 20 min.

Bread units : 1.25

Our tip: Use the young, tender spinach from the farmer’s market!

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