Fish filets with potatoes and spinach

This came to me as last minute inspiration. I had frozen red snapper filets, frozen spinach and soy cream and we had to eat :-)

- 3 to 4 big potatoes
- 5 to 6 cups frozen spinach (or even better, equivalent in fresh)
- 1 big onion
- 2 to 3 cloves garlic
- Enough broth to cover potatoes while cooking
- Breadcrumbs
- Fish filets (enough for 4)
- 0,25 liters soy cream (this can probably be left out. Then just use more broth and a little bit more flour for thickening).
- ½ tablespoon flour dilutes in ½ cup water for thickening
- Salt
- Pepper
- Nutmeg

Peel and slice potatoes thinly.
Cook them in the broth until tender.
You can add pepper and nutmeg in the broth already here.
Take them up with a slotted spoon and spread in an oven dish.
Cover with a thin layer of breadcrumbs.
Peel the onion, cut it in half and slice.
Peel the garlic and slice them
Add the onion and garlic to the broth the potato has cooked in.
Take them up after one minute and spread on the potatoes
Defrost the spinach, press the water out of it and spread on top of the potatoes and onions.
Place the fish filets on top of the vegetables in the oven dish.
Add some cream to the broth if desired,thicken with the flour solution salt to taste if needed and pour on top of the fish.
Cover with another thin layer of breadcrums and cook in the over on high - medium high until the fish is done.

Serve with brown rice.

Chicken with garlic and fresh coriander (cilantro)

There are many recipes I make with chicken filets, and the common denominator with all of them is that they are quick and easy.

The following one is with my favorite flavors, fresh coriander, garlic and lemon.

350-500 g of chicken fillets
Olive oil
4-5 cloves garlic, finely chopped.
1 bunch fresh coriander (cilantro), chopped.
Juice of one lemon
1 Tbsp cornstarch
Chicken broth

- Slice the chicken in bite-size strips.
- Fry them in some olive oil.
- Remove to chicken from the pan when done and keep it warm aside.
- Mix the chopped garlic and cilantro and add them to the pan. Cook over medium to low heat for a few minutes. Don't let the garlic burn. When it's close to having enough, it will smell quite heavenly.
- Add the chicken back to the pan.
- Sprinkle with the cornstarch and mix well.
- Add the lemon juice, stirring constantly. The mixture will bubble. (if you don't like it too lemony, you could add only half the juice)
- Add the broth, stirring constantly. Add enough broth to cover the chicken, about 1 to 1½ cups.
- Cook a few minutes, stirring, and bring to the boil.
-Voilà. Serve with rice and some green salad.

The same procedure can be used with parsley instead of the cilantro.

Enjoy!