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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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1 Stk. Zwiebeln gelb
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Öl
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Salz, Pfeffer, Muskatnuss
Preparation
- Peel and finely dice the onion, then sauté in a pot with a little oil until translucent.
- Add the creamed spinach, thaw and heat over medium heat while stirring, and season with salt, pepper, and a pinch of nutmeg.
- Rinse the redfish fillet under cold water, pat dry, divide into 4 portions, and season both sides with salt and pepper.
- Fry the fish in a pan with hot oil for about 3 to 4 minutes on each side until golden brown and serve directly on top of the warm creamed spinach.
