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🍽️ Crispy Sole Fillets with Spinach and Crab Topping

370 kcal · 30 min · 4 servings

Ingredients

• 75 g whole wheat ciabatta (from the day before)
• 1 onion
• 150 g young leaf spinach (frozen is fine)
• 3 sprigs dill
• 360 g sole fillets skinless (6 sole fillets)
• salt
• coarsely ground pepper
• 1 tbsp oil
• 1 lemon
• 75 g North Sea shrimp (peeled)

Instructions

1. 1. Slice the bread into very thin slices.
2. 2. Preheat the oven to 200 degrees (180 degrees with fan or gas mark 3).
3. 3. Place the bread slices on the oven rack.
4. 4. Bake the slices for about 4 to 5 minutes until golden brown.
5. 5. Peel the onion and cut it into thin strips.
6. 6. Remove the toasted bread slices from the oven.
7. 7. Crush the bread slices into small crumbs using your hands.
8. 8. Wash the spinach thoroughly in cold water.
9. 9. Let the spinach drain well.
10. 10. Wash the dill and shake it dry.
11. 11. Tear the dill into coarse pieces.
12. 12. Rinse the sole fillets and pat them dry.
13. 13. Season the fillets with salt and pepper.
14. 14. Heat the oil in a non-stick pan.
15. 15. Fry the sole fillets for 1 to 2 minutes on each side.
16. 16. Carefully remove the cooked fillets from the pan.
17. 17. Place the fillets on a plate.
18. 18. Keep the fillets warm in the turned-off oven.
19. 19. Add the onion strips and spinach to the hot pan.
20. 20. Fry the vegetables for 1 to 2 minutes while stirring constantly.
21. 21. Season the vegetables with salt and pepper.
22. 22. Squeeze the lemon over the pan.
23. 23. Add the crab meat to the pan.
24. 24. Warm the crab meat briefly.
25. 25. Fold the crushed bread crumbs into the vegetables.
26. 26. Fold the dill into the vegetables.
27. 27. Distribute the spinach and crab mixture over the fish fillets.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 370
• Protein: 50 g · Fett/Fat: 10 g · Carbs: 17 g