Fish Casserole with Spinach

Remove the skin from the onions and cut them. Heat the oil and steam the onions in it. Add tap water and spinach and steam with the lid closed for about 1000 cmin. Drain and season with salt, nutmeg and pepper.

Clean and rinse the tomatoes. Rinse the lemon. Drain the mozzarella. Cut everything into slices. Rinse fish, dry, cut into pieces and season.

Layer lemon, spinach, tomatoes, fish and cheese in a greased gratin dish, sprinkle with a little thyme and top with butter flakes.

Bake the casserole in a heated oven at 200° Celsius for 20 minutes. Take out and sprinkle with a little bit of colored pepper to taste.

Serve with mashed potatoes or alternatively long-grain rice.

Tip: Give preference to fresh thyme over the dried!

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