Fish and spinach gratin

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

1. Put the fish into a greased ovenproof dish, season the cream and pour ½ over the fish.
2. 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.
3. 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.