Tag Archives: spinach

Seabass baked in bag with spinach

I wanted to make a little more tasty fish with spinach, so I found out this recipe.

Simply I made a spinach salad. Spinach likes garlic and onion, so I used both.

for one person

1 handful of baby spinach

1 tbsp shallots sliced

1 garlic clove sliced

lemon slices

1 tbsp sweet mustard dressing

1 tsp lemon juice or white wine vinegar

salt, coarse black pepper

Mix it well and keep aside.

In the meantime start to prep your seabass. I bought a pair of seabass fillets to spare time.

I took a nose to check if it is fresh, because I don’t wash fish. The flavours are in the juices of the flesh, why to throw. If it smells, only a little, I throw and don’t use.

I always cut the belly part from the fillet, I don’t like it.

Brush with a little lemon juice, season with salt and black pepper from your pepper or salt mill. I like it, when pepper pieces crack under my teeth. Use approximately 1/2 teaspoon of black pepper for each fillet. Keep aside.

In the meantime prepare the paper and a small tray.

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I use cake baking parchment, it is round, I don’t have to bother with tayloring.

I put it under running water like piece of cloth, twist the water out and lay on the table.

Pour a little olive oil on the paper, and arrange the spinach mixture.

Before placing the fish on the spinach bed, in a pan on  little oil fry the fillet with the skin down (to get the fat out). We don’t have to fry the fish, only the skin.

When the skin is crispy, place it on top of the spinach, fold over the other half of the paper and seal it.

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i don’t add whit wine to the envelope, because I used dressing and white wine vinegar.

Place the envelope onto a tray and bake for 15 minutes.

When it’s ready let it rest for 5 minutes, then serve with rice or boiled new potato.

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Enjoy!

 

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Chicken, broccoli cheese frittata with salad

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Ingredients

1 chicken breast, cut to strips

200 g broccoli cut to small florets (fresh or frozen)

2 tbsp shredded mozzarella

2 tbs shredded cheddar

3 tbsp soured cream

1 whole egg

salt, black pepper

Marinade

1 tsp sumac

1/2 lemon juice

1 tbsp olive oil

salt, black pepper

Salad

Baby spinach

Iceberg leaves ripped by hand

Radicchio leaves ripped by hand

Cherry tomatos, halved

3-4 tbsp vinaigrette

Method

Butter a heatproof dish. Mix the marinade and toss the chicken strips wit it. arrenge on the bottom of the dish and bake it in the oven at 200 C for 10 minutes.

In the meantime cut the broccoli florets into small pieces, mix the two cheese and the soured cream together. Season with salt and black pepper.

Mix the ingredients to the salad in a bowl, season with salt and mixt with the dressing.

After 10 minutes take the chicken from the oven, arrange the broccoli florets on the chicken and spread the cheese mixture over them. Put the dish back to the oven and bake until it turns red.

When it is ready let it cool to room temperature and arrange on the plate with the salad.

Enjoy!

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