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Ingredients (2 servings)
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300 g Kabeljaufilet
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450 g Cremespinat laktosefrei
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250 g Premium Backstuben Baguette Korn
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1 Stk. Zitrone
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Olivenöl
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Salz, Pfeffer
Preparation
- Slowly heat the creamed spinach in a small pot over medium heat, stirring occasionally.
- Pat the cod fillet dry and season with salt, pepper, and a little lemon juice.
- Heat olive oil in a pan and fry the fish on both sides for about 3 to 4 minutes until golden brown.
- Cut the baguette into pieces.
- Serve the fried cod together with the warm creamed spinach and the fresh baguette.
