Delicious fish with a crispy layer of pine nuts on a mixture of spinach, ricotta and tomatoes
Ingredients
4 cod fillets (or other white fish)
400 g cherry tomatoes
600 gr fresh spinach
250 g ricotta
70 g pine nuts
1 tbsp lemon juice
few basil leaves
1 tbsp olive oil
1 outing
Pepper and salt
Necessities
food processor
Large baking dish
Preparation
Chop the onion and fry in a large pan until translucent. Add the spinach (in stages) and fry for a few minutes. The spinach should not become stale and the structure of the leaves should still be preserved. Place the spinach in a colander and drain. Stir the ricotta into the spinach in a bowl and season with a pinch of salt and pepper.
Heat the oven to 200 degrees. Spoon the spinach mixture into a large baking dish and smooth out. Cut the tomatoes in half and divide over the spinach. Coarsely grind the pine nuts and basil in a food processor. Stir in a tablespoon of olive oil so that the mixture sticks a little.
Place the fish pieces in the baking dish on top of the vegetables and sprinkle with some lemon juice and sprinkle with a pinch of salt and pepper. Spoon the pine nuts on top of the fish and press lightly. Place the baking dish in the oven for about 20 minutes. To get a nice brown crust, you can turn on the grill for the last 2 minutes. Always check whether the fish is well cooked. Delicious with some potatoes or pasta.
Source: Leukerecepten by leukerecepten-nl.
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