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Ingredients (4 servings)
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600 g Rotbarschfilet ohne Haut
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600 g Cremespinat
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2 Stk. Gelbe Zwiebeln
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1 Stk. Frischkäse
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Öl zum Braten
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Salz und Pfeffer
Preparation
- Peel and finely dice the onions, then sauté them in a pot with a little oil until translucent.
- Add the creamed spinach to the onions, let it thaw over medium heat, stir in the cream cheese, and season with salt and pepper.
- Rinse the redfish fillet, pat dry, season with salt, and fry in a non-stick pan with hot oil for about 3 to 4 minutes on each side until golden brown.
- Divide the creamy spinach among four plates and arrange the fried fish fillets directly on top.
