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Pollock fillet au gratin with mozzarella

Pollock fillet au gratin with mozzarella

Ingredients for Pollock fillet au gratin with mozzarella

AmountIngredient
800 grams Seelachfilet
4 tbsp Lemon juice
Salt and pepper
800 grams Spinach (or 300 g frozen spinach)
60 g dried tomatoes
60 g Capers
130 grams Mini Mozzarella
150 grams small cherry tomatoes
60 g Butter
3 tbsp Breadcrumbs

Pollock fillet au gratin with mozzarella Directions

1st Seelachsfilet wash, pat dry and sprinkle with lemon juice. Season with salt and pepper and place on a baking tray or in a large casserole dish. Clean spinach and blanch in plenty of boiling salted water. Dried tomatoes into small pieces. Capers and mozzarella balls in half. Halve cherry tomatoes, large, let all the rest.

2nd Squeeze spinach and toss gently with salt, pepper, tomatoes, capers, mozzarella, cherry tomatoes, butter and bread crumbs. Pour the mixture onto the fish fillets and bake in a preheated oven at 200 degrees (fan oven 180 degrees) for about 20 minutes.

3rd The baking sheet from the oven and arrange the fillets on plates.

Serve with boiled potatoes and green salad.


 

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