Redfish Spinach Casserole

Ingredients

• 250 g frozen spinach leaves
• 375 g redfish fillet (3 fillets)
• 3 green lasagna sheets
• 1 bunch spring onions
• 2 Garlic cloves
• 1 tbsp Olive Oil
• Salt
• Pepper
• nutmeg
• 40 g flour (2 heaped tbsp)
• 500 ml milk (1.5% fat)
• 20 g Parmesan cheese (1 piece)
• 30 g cream cheese (13% fat) (1 heaped tbsp)
• 0.5 lemon
• 20 g almond flakes (2 tbsp)

Instructions

1. 1.

   Thaw the spinach according to package instructions, then squeeze out excess liquid and roughly chop.

2. 2.

   Rinse the redfish fillets and pat dry with paper towels.

3. 3.

   Line a medium rectangular baking dish with parchment paper and arrange the lasagna sheets side by side.

4. 4.

   Wash the spring onions, pat dry, and slice into thin rings. Peel the garlic cloves and finely mince them.

5. 5.

   Heat the oil in a non‑stick pan, then sauté the onions and garlic until translucent.

6. 6.

   Add the spinach and cook for 5 minutes over high heat while stirring; season with salt, pepper, and a pinch of nutmeg.

7. 7.

   Spread half of the spinach over the lasagna sheets. Place the fish fillets on top, then cover with the remaining spinach.

8. 8.

   Whisk flour and milk together in a saucepan until smooth. Cook over medium heat, stirring constantly, until it thickens. Grate the parmesan cheese.

9. 9.

   Stir in the parmesan, cream cheese, and 2 tsp water into the milk mixture. Squeeze a few drops of lemon juice from half a lemon. Season with salt, pepper, and nutmeg to taste.

10. 10.

    Pour the sauce over the casserole and sprinkle almond flakes on top. Bake in a preheated oven at 200 °C (180 °C fan‑forced, gas mark 3) for about 30 minutes until golden brown, then serve.