Fillets of Perch Stuffed with Green Pepper on Winter Spinach

Fish: Season the perch fillets. Stir through peppercorns, ricotta, lemon zest and juice. Brush half of the fillets on the skin side with it, place the remaining fillets on top. Place in a buttered oven dish. Spread butter flakes evenly on top.

Vegetables: blanch spinach in boiling salted water for two minutes, pour off water, squeeze lightly. Sauté shallots and garlic in butter, add spinach, steam. Extinguish with a little water, simmer on low heat for one to two minutes, season.

Cook fish in the middle of the oven heated to 200 °C for 20 #25 min.

Arrange spinach on hot plates. Place fish fillets on top, garnish.

Serve with long grain rice to taste.

Tip: Did you know that one bowl of spinach covers almost all your needs for manganese and fiber?

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