Pollock with Herbs and Spinach
- 4 Alaska pollock fillets (each 200 gras)
- 3 tablespoons olive oil
- 3 shallots
- 2 scallions
- 1 can peeled tomatoes (400 grams)
- 100 milliliters white wine
- 3 tablespoons chopped Fresh herbs (such as dill, parsley and chives)
- freshly ground peppers
- 1 pinch sugar
- 2 tablespoons breadcrumbs
- 400 grams Spinach
- 3 garlic
Preheat oven to 200°C (approximately 400°F).
Rinse the fillets and pat dry. Place a large piece of aluminum foil on a baking sheet, lightly grease with oil and place fillets on top.
Peel shallots and finely dice. Rinse, trim and cut scallions into thin rings. Pour 1 tablespoon oil in a saucepan and fry shallots in it briefly.
Add scallions, tomatoes with juice and wine to saucepan and let it boil for about 6 minutes, add herbs, salt, pepper and sugar.
Cover fish fillets with tomato sauce and sprinkle breadcrumbs over it. Bake in preheated oven for about 15 minutes.
Meanwhile, rinse spinach, leave dripping wet and blanch in boiling salted water and allow to drain. Heat remaining oil, fry chopped garlic in it briefly, add spinach, cook briefly and season with salt and pepper. Arrange fillets on the spinach and serve while hot.