Poached fish fillet with basil crispy

Preheat the oven to 200 ° C. Brush the sheets of filo pastry with 2 tablespoons of melted butter. Cut them twice in half into 8 equal pieces.

Place 4 sheets on the baking sheet and place a few leaves of basil on each sheet.

Sprinkle with some coarse salt and put the remaining 4 sheets of dough up with the buttered side up.

Heat the rest of the butter in a pan and place the pieces of fish in it. Sprinkle the fish with salt and pepper.

Sprinkle with lemon juice and poach the fish for about 10 minutes at medium height with the lid on the pan.

Meanwhile, bake the filo pastry in the middle of the oven for about 5 minutes until crispy.

Heat the oil and fry the shallots for about 4 minutes. Add the peas and stir them to a low setting.

Spoon the spinach through the peas at the last minute and let it dwindle very briefly.

Divide the vegetables over 4 warm plates and put a piece of fish on them. Put a basil crispy on top and serve immediately.