Pollock fillet au gratin with mozzarella
Ingredients for Pollock fillet au gratin with mozzarella
Amount | Ingredient |
---|---|
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.