Redfish with Panko Dill Crust on Baby Spinach

For the redfish with panko dill crust, preheat the oven to 175 degrees. Pour some olive oil into a baking dish and spread well. Clean the redfish fillet, pat dry well and place in the baking dish.

Wash dill and parsley and spin dry. Then finely chop both. Cut the anchovies into small pieces. Then mix the herbs and anchovies with the panko.

Then pour the panko mixture over the redfish fillets until they are completely covered. Squeeze half of the lemon over it. Also drizzle with a little olive oil. Place the casserole dish (uncovered) in the preheated oven at 175 degrees for about 15-20 minutes.

In the meantime, bake the baby spinach in some olive oil and season with some pepper. Remove the baking dish from the oven and place a bed of spinach on preheated plates and arrange the redfish with panko dill crust on top.

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