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Fish and rice gratin
30 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 719
  • Fat about 26g
  • Carbohydrates about 84g
  • Protein about 37g
This is needed
This is needed for 4 people
Crumb mixture
  • 45 g dried tomatoes in oil, drained, roughly chopped
  • 80 g pitted black olives, coarsely chopped
  • 30 g capers, drained
  • 1 red onion, finely chopped
  • 50 g breadcrumbs
  • 60 g salted butter, soft
  • 3 tbsp coarse-grain mustard
  • 350 g long grain rice (20 mins. cooking time)
  • 250 g frozen leaf spinach, slightly defrosted
  • 4 dl vegetable bouillon
  • 1 tsp salt
  • 2 dl white wine
  • 4 ocean perch fillets (each approx. 150 g)
  • 0.25 tsp salt
  • For an ovenproof dish approx. 3 litre capacity, greased
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And that's how it's done
And that's how it's done
Crumb mixture
Mix the tomatoes, olives, capers and onion in a bowl. Set aside 80 g. Mix the remainder with the breadcrumbs, butter and mustard, chill.
Rinse the rice in a sieve under cold running water, place in the prepared dish. Add the reserved crumb mixture, spinach and salt, mix. Pour in the stock and wine.
To bake
Approx. 25 mins. in the centre of an oven preheated to 220°C, remove, mix the rice.
Salt the fish fillets, place on top of the rice. Spread the crumb coating over the fish, press down firmly.
Return to the oven
Approx. 10 mins. in the centre of an oven preheated to 220°C.

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