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.

Potato Spinach frittata

This was inspired by my mother-in-law. We were at her birthday party the other day and she served - among other yummy things -a frittata with spinach. It was delicious, and the kids couldn't get enough of it. Today I decide to make a meal out of it and added some potatoes.

Here is how I made mine:
(For 4 people)

• 2 medium onions (yellow, red...whatever you like), chopped.
• 2 big potatoes, thinly sliced (It had to go quick today, so I pre-boiled the potatoes then sliced them).
• Whole leaf spinach (I used one 450 g bag of frozen spinach, thawed)
• 2 cloves garlic, finely chopped.
• 8 eggs, beaten.
• Salt and pepper to taste.

Now that I think of it, some crumbled feta would have gone very nicely with this.


- Soften the onions in some olive oil.
- Add the sliced potatoes. Until done, if they are raw.
- Press all the liquid out of the spinach and add to the pan.
- Add the chopped garlic.
- Make sure everything is evenly spread in the pan.
- Add the egges, beaten with some salt and pepper.
- Cook on a gentle heat until eggs are set. (As this was a rather large portion, and it was difficult to turn the fritatta to cook on the other side, I chose to cover it to let the top cook by the steam. If I had more time, I would have probably cooked it in the oven. 160 -180 degrees C, about 20 minutes?)

Bon apetit!