Fish Spinach Casserole with Olives

Ingredients

• 400 g fresh spinach
• 2 shallots
• 1 Garlic clove
• 20 g butter
• Salt
• Pepper (freshly ground)
• nutmeg
• 2 sprigs curly parsley
• 2 sprigs dill
• 100 g black pitted olives
• 4 ripe tomatoes
• 4 pieces white fish fillet (ready‑to‑cook, skinless, 160–180 g each; e.g., cod, pollock…)
• 2 tbsp lemon juice
• 400 g crème fraîche
• 300 ml heavy cream (at least 30% fat)
• 75 g freshly grated parmesan
• butter (for the ramekins)

Instructions

1. 1.

   Preheat the oven to 180 °C (356 °F) with upper and lower heat. Rinse, wash, trim, and dry the spinach. Peel and finely chop the shallots and garlic; sauté in a pot with hot melted butter until translucent. Add the spinach, let it wilt, then season with salt, pepper, and nutmeg. Remove from heat, cool slightly, transfer to a cutting board, and roughly chop.

2. 2.

   Wash, shake dry, and chop the herbs. Drain the olives well. Wash the tomatoes, quarter them, remove seeds, and dice into small cubes. Rinse the fish fillets, pat dry, season with salt and pepper, and drizzle with lemon juice. Whisk together the crème fraîche, heavy cream, and Parmesan; season with salt and pepper.

3. 3.

   Distribute the spinach among four buttered, oven‑proof ramekins. Place one piece of fish on top in each, then scatter olives and tomato cubes around. Pour the creamy sauce over everything. Sprinkle with herbs and bake in the preheated oven for 30–35 minutes. Remove and serve immediately.