Plaice Fillets Au Gratin

Rinse plaice fillets, dry and sprinkle with juice of one lemon. Season with pepper.

Peel tomatoes, cut into quarters, remove seeds and cut into strips. Add bread crumbs. Grate cheese. Finely dice toast and toast in 10 g light butter or butter. Mix with the cheese.

Clean and rinse the spinach. Peel and dice onion, sauté in remaining light butter or butter. Add spinach and sauté until tender, about 3 minutes. Season with salt, pepper and a pinch of nutmeg.

Place spinach and tomatoes in a gratin dish. Season plaice fillets with salt, fold each and turn in flour to the other side. Place on top of the vegetables. Sprinkle with cheese-bread mixture. Bake in oven at 220 °C for about 20 minutes.

In the case of root spinach, cut the base and perhaps the thick stems of the leaves into small pieces with a kitchen knife. The spinach is usually very sandy and must therefore be washed in great detail. To do this, place the root spinach in a large baking bowl with cold water and swirl it back and forth a few times with your hands. Then drain the spinach on a colander.

Speaking of which, spinach contains a lot of vitamin C. Already with 150 g you can cover your daily requirement.

Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?

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