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🍽️ Cod with Herb Crust and Creamed Spinach

568 kcal · 30 min · 4 servings

Ingredients

• cod, frozen 600 g
• onions, yellow 2 pcs.
• garlic cloves 2 pcs.
• leaf spinach 600 g
• lemons 1 pc.
• parsley, fresh 10 g
• thyme, fresh 10 g
• toast bread 2 slices
• butter 4 tbsp
• salt pinch
• pepper, black ground pinch
• whipping cream 200 ml

Instructions

1. 1. Thaw the cod overnight in the refrigerator.
2. 2. Preheat the oven to 200 °C (convection mode).
3. 3. Halve the onions, peel them, and dice them finely.
4. 4. Peel the garlic and dice it finely as well.
5. 5. Wash the spinach thoroughly and let it drain.
6. 6. Halve a lemon and squeeze out the juice.
7. 7. Wash the herbs, shake them dry, and pick the leaves off the stems.
8. 8. Finely chop the herbs.
9. 9. Remove the crusts from the toast bread.
10. 10. Finely chop the toast bread.
11. 11. Heat 1 tbsp of butter in a pan over high heat.
12. 12. Sauté half of the onions together with the garlic for about 2 minutes.
13. 13. In a bowl, mix 3 tbsp of soft butter with the herbs and the toast breadcrumbs.
14. 14. Season the herb crust with salt and pepper.
15. 15. Reheat the pan.
16. 16. Sauté the remaining onions in the remaining fat for about 1 minute.
17. 17. Add the spinach and let it wilt.
18. 18. Pour in the cream.
19. 19. Simmer the spinach mixture for about 2 minutes.
20. 20. Season the spinach mixture with salt and pepper.
21. 21. Distribute the spinach mixture evenly in a large or four small baking dishes.
22. 22. Rinse the cod.
23. 23. Pat the cod dry with a kitchen towel.
24. 24. Season the cod with salt, pepper, and lemon juice.
25. 25. Place the cod on top of the spinach.
26. 26. Distribute the herb crust evenly over the cod.
27. 27. Bake the cod in the oven for about 25 minutes.
28. 28. Remove the cod with herb crust and creamed spinach from the oven.
29. 29. Plate the dish.

Nutrition per serving

• kcal: 568
• Protein: 32 g · Fett/Fat: 36 g · Carbs: 32 g