with Spinach and Tarragon
|Saturated Fat Acids||2.3 g|
|Sugar added||1 g|
|Bread exchange unit||4|
Rinse cherry tomatoes, wipe dry and halve. Rinse spinach and spin dry.
Rinse lemon in hot water, wipe dry and cut into thin slices.
Rinse tarragon, shake dry, pluck leaves and chop coarsely.
Rinse fish fillets, pat dry, cut into pieces (about 5 cm) (approximately 2 inches) and season with salt and pepper.
Mix together the spinach, tomatoes, fish stock, heavy cream and tarragon in a baking dish and season with salt, pepper and a pinch of sugar.
Distribute pieces of fish and lemon slices on top and sprinkle with the oil. Bake in preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) for 15-20 minutes.
Meanwhile, cook wheat grains in plenty of boiling salted water according to package instructions. Drain in a sieve and serve with the baked fish.