Oven bake with white fish, spinach, and peas

Ingredients

• 420 ml whole milk

• 20 grams binding agent

• Pepper and salt

• 1 tablespoon lemon juice

• 400 grams peeled potatoes

• 60 grams butter

• 50 grams fresh spinach

• 10 grams red onion, sliced

• 60 grams peas

• 80 grams zucchini, diced into 1 x 1 cm cubes

• 240 grams hake fillet

• 2 teaspoons chives, sliced

• 2 teaspoons tarragon, chopped

Instructions

1. Warm the milk and thicken it with the binding agent to make the sauce.

2. Season the sauce with pepper and salt, then cover it with plastic wrap.

3. Preheat the oven to 175°C.

4. Slice the potatoes and place them on the bottom of an oven dish.

5. Melt the butter in a pan and cook the red onion, zucchini, and peas for 3 minutes. Add the spinach and let it wilt.

6. Place the hake fillet on top of the potatoes and spoon the cooked vegetables over it.

7. Pour the milk sauce over the vegetables.

8. Bake the dish in the oven for 45 minutes.

9. Sprinkle the chives and tarragon over the dish just before serving.

Tip: instead of one large oven dish, you can use four small individual pans or oven-safe dishes.

Storage advice: Keep in the refrigerator for up to 3 days.

Nutritional information