Cod fillet with wild spinach

Name: cod fillet with wild spinach
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 12 Cherry tomatoes; 3 el olive oil; coarse sea salt; 1 pot fish fond 380 ml; 1 cup whipped cream 250 ml; 1 lemon cleaned up; 300 g wild spinach; 300 g cod fillet on skin in 4 pieces; tray Dutch shrimps a 100 g; extra virgin olive oil

A tasty recipe. The starter contains the following ingredients: fish, cherry tomatoes, olive oil, coarse sea salt, fish fondue (380 ml), whipped cream (250 ml), lemon (scrubbed), wild spinach, cod fillet on skin (in 4 pieces), Dutch shrimp (a 100 g) and extra virgin olive oil.

Ingredients

Kitchen Stuff

baking dish (20 x 20 cm), baking dish (20 x 30 cm), hand blender, portioning ring (7 cm Ø)

Directions

Preheat the oven to 180 ° C. Sprinkle the tomatoes in the smaller oven dish with 2 tbsp oil and put them in the oven for about 15 minutes. Sprinkle with sea salt to taste when the tomatoes start to shrivel and lightly caramelized.
Meanwhile, cook the fish stock with the icing on low heat to 1/5. Stir occasionally. Grate the yellow skin of the lemon and squeeze out the fruit. Add lemon juice to the fondness.
Bring water to a boil. Cook the spinach in 1 min. Until done and drain.
Heat 1 tbsp oil in a frying pan with non-stick coating. Fry the pieces of cod on the skin briefly. Place the fish with the skin down in the larger oven dish and put in the oven for 4 minutes in the oven until the fish is just done. Sprinkle with sea salt.
Mix the shrimp with 1 tbsp lemon zest and a few drops of extra virgin olive oil.
Beat the fond with a stick mixer frothy. Spread the spinach over 4 deep plates with the portioning ring. Put the fish on it and divide the fond and shrimp. Put 3 tomatoes on each plate.

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Nutrition

440Calories

Sodium0% DV1.185mg

Fat54% DV35g

Protein42% DV21g

Carbs2% DV6g

Fiber12% DV3g

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