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🍽️ Crispy Red Snapper with Spinach and Cheese Crust

482 kcal · 30 min · 4 servings

Ingredients

• 250 g spinach (frozen)
• 375 g red snapper fillet (3 red snapper fillets)
• 3 green lasagna sheets
• 1 bunch spring onions
• 2 garlic cloves
• 1 tbsp olive oil
• salt
• pepper
• nutmeg
• 40 g flour (2 heaped tbsp)
• 500 ml milk (1.5 % fat)
• 20 g parmesan (1 piece)
• 30 g cream cheese (13 % fat) (1 heaped tbsp)
• 0.5 lemon
• 20 g sliced almonds (2 tbsp)

Instructions

1. 1. Thaw the leaf spinach according to the package instructions.
2. 2. Squeeze the thawed spinach well to remove excess water.
3. 3. Roughly chop the squeezed spinach.
4. 4. Rinse the red snapper fillets under cold water.
5. 5. Pat the fish fillets dry with a kitchen towel.
6. 6. Line a medium-sized rectangular baking dish with baking paper.
7. 7. Place the lasagna sheets side by side on the baking paper.
8. 8. Wash the spring onions and pat them dry.
9. 9. Slice the spring onions into thin rings.
10. 10. Peel the garlic clove.
11. 11. Finely chop the garlic.
12. 12. Heat the oil in a coated pan.
13. 13. Sauté the spring onion rings and garlic in the hot oil.
14. 14. Add the chopped spinach to the pan.
15. 15. Fry the spinach over high heat for five minutes, stirring constantly.
16. 16. Season the spinach with salt and pepper.
17. 17. Grate some fresh nutmeg over the spinach.
18. 18. Spread half of the seasoned spinach evenly over the lasagna sheets.
19. 19. Place the dry red snapper fillets on top of the spinach layer.
20. 20. Cover the fish with the remaining spinach.
21. 21. Whisk the flour and milk together in a pot until smooth.
22. 22. Bring the milk-flour mixture to a boil over medium heat, stirring constantly.
23. 23. Grate the Parmesan finely.
24. 24. Stir the grated Parmesan into the hot milk mixture.
25. 25. Add the cream cheese portion to the sauce.
26. 26. Add two teaspoons of water to the sauce.
27. 27. Squeeze a few drops of lemon juice into the sauce.
28. 28. Season the sauce with salt and pepper to taste.
29. 29. Grate a little more nutmeg into the sauce.
30. 30. Pour the finished sauce evenly over the casserole.
31. 31. Sprinkle the sliced almonds evenly over the surface.
32. 32. Preheat the oven to 200 degrees Celsius (convection 180 degrees Celsius, gas mark 3).
33. 33. Bake the casserole in the preheated oven for about 30 minutes.
34. 34. Remove the casserole from the oven and serve hot.

Nutrition per serving

• kcal: 482
• Protein: 43 g · Fett/Fat: 19 g · Carbs: 33 g