Pike Perch on Spinach Leaves

Rinse pike-perch, dry, make several incisions on the left and right sides of the skin with a sharp kitchen knife. Mix the juice of one lemon, salt, pepper and olive oil. Brush the fish inside and out with this mixture and marinate in the refrigerator for about half an hour.

Place the pike perch in a floating position (place the cup in the belly cavity) in an ovenproof dish and cook in the oven, brushing repeatedly with the remaining marinade.

Circuit: 160 to 180 , 2nd slide bar v. U.

160 to 180 , convection oven 50 to 60 min.

Clean spinach and rinse thoroughly. Finely dice onion and garlic and sauté in fat on 2 1/2 or automatic heat 8 to 9 until translucent. Add spinach dripping wet and fall together. Add whipping cream and Noilly Prat and season with salt, pepper and nutmeg.

Serve with the spinach and long grain rice.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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