🍽️ Cod with Lemon Crust on Potato Gratin with Spinach

Name: Cod with Lemon Crust on Potato Gratin with Spinach
Total time: 30 min
Yield: 4 servings
Ingredients: Cod, frozen 600 g; Leaf spinach, frozen 500 g; Potatoes, mostly waxy 750 g; Salt pinch; Butter 1 tbsp; Whipping cream 200 g; Vegetable broth 100 ml; Pepper, black ground pinch; Lemons 1 pc.; Spring onions 1 bunch; Crispbread 3 slices; Herbs of Provence, dried 2 tsp; margarine, vegan 50 g

615 kcal · 30 min · 4 servings

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Ingredients

Cod, frozen 600 g
Leaf spinach, frozen 500 g
Potatoes, mostly waxy 750 g
Salt pinch
Butter 1 tbsp
Whipping cream 200 g
Vegetable broth 100 ml
Pepper, black ground pinch
Lemons 1 pc.
Spring onions 1 bunch
Crispbread 3 slices
Herbs of Provence, dried 2 tsp
margarine, vegan 50 g

Instructions

1. Let the cod and spinach thaw overnight in the refrigerator.
2. Peel the potatoes and wash them thoroughly.
3. Slice the potatoes thinly or shred them.
4. Bring about 3 liters of salted water to a boil in a large pot.
5. Cook the potato slices for about 5 minutes in the boiling water.
6. Add the spinach to the potatoes for about 1 minute.
7. Drain everything in a sieve.
8. Squeeze the potatoes and spinach lightly to remove excess liquid.
9. Preheat the oven to 200 °C (top/bottom heat).
10. Layer the potatoes and spinach in a greased baking dish.
11. Mix cream, broth, salt, and pepper well in a bowl.
12. Pour the mixture over the vegetables in the baking dish.
13. Bake the mixture in the oven for about 20 minutes.
14. Rinse the lemon thoroughly during this time.
15. Grate about 1 teaspoon of lemon zest finely.
16. Halve the lemon and squeeze out the juice.
17. Clean the spring onions and dry them.
18. Remove the roots of the spring onions.
19. Slice the spring onions into rings.
20. Crumble the crispbread coarsely.
21. Mix the crumbled crispbread with the spring onions, lemon zest, herbs de Provence, and margarine in a bowl.
22. Season the mixture with salt, pepper, and a little lemon juice.
23. Rinse the cod.
24. Pat the cod dry with kitchen paper.
25. Lightly salt and pepper the cod.
26. Place the cod on top of the potatoes.
27. Distribute the lemon mixture evenly over the cod.
28. Bake everything for another approx. 20 minutes in the oven.
29. Carefully remove the cod with the lemon crust from the oven.
30. Serve the cod on the potato gratin with spinach.

Nutrition per serving

kcal: 615
Protein: 32 g · Fett/Fat: 36 g · Carbs: 34 g