Fish and rice gratin
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 45 gdried tomatoes in oil
- 80 gpitted black olives
- 30 gcapers
- 1red onion
- 50 gbreadcrumbs
- 60 gsalted butter
- 3 tbspcoarse-grain mustard
- 350 glong grain rice
- 250 gfrozen leaf spinach
- 4 dlvegetable bouillon
- 1 tspsalt
- 2 dlwhite wine
- 4ocean perch fillets
- ¼ tspsalt
Instructions
Step 1
Mix the tomatoes, olives, capers and onion in a bowl. Set aside 80 g. Mix the remainder with the breadcrumbs, butter and mustard, chill.Step 2
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.Step 3
Approx. 25 mins. in the centre of an oven preheated to 220°C, remove, mix the rice.Step 4
Salt the fish fillets, place on top of the rice. Spread the crumb coating over the fish, press down firmly.Step 5
Approx. 10 mins. in the centre of an oven preheated to 220°C.