Ingredients
- 600 g of white fish fillets
- 400 g of potatoes cooked and sliced
- 300 g of frozen leaf spinach, thawed and coarsely chopped
- 2 dl of double cream
- 200 g of ricotta
- 200 g of grated parmesan
- 2.5 ml of ground white pepper
- 5 ml of condiment
- 1 big pinch of ground nutmeg
Instructions
- Put the fish into a greased ovenproof dish, season the cream and pour ½ over the fish.
- Mix the ricotta, ½ of the parmesan, the rest of the cream and the spinach together and cover the fish with alternating rows of the spinach and potato slices.
- Cover with the rest of the parmesan and cook for 30 minutes in the oven preheated to 180 °C.
Notes
Serve with a green salad.