Baked Fish with Spinach and Egg

Ingredients

• 1 kg fresh spinach
• 1 Shallot
• 1 Garlic clove
• 1 EL Butter
• 150 g heavy cream
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 4 sea bass fillets (about 120 g each)
• 1 EL lemon juice
• butter (for the dish pan)
• 4 eggs
• 125 g mozzarella

Instructions

1. 1.

   Wash, clean and trim the spinach; rinse and drain. Peel and finely chop the shallot and garlic. Heat butter in a skillet and sauté the shallot and garlic until translucent. Add the spinach and cook until wilted. Pour in the cream and season with salt, pepper, and nutmeg. Remove from heat.

2. 2.

   Preheat the oven to 180°C (356°F) with upper and lower heating.

3. 3.

   Wash the fish fillets, pat dry, drizzle with lemon juice, and season with salt and pepper. Place them in a butter‑coated baking dish and cover with the spinach mixture. Press four shallow depressions into the spinach with a tablespoon and crack an egg into each. Slice mozzarella and lay gently on top. Sprinkle with salt and pepper and bake for about 25 minutes until golden.

4. 4.