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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
For an ovenproof dish approx. 3 litre capacity, greased
How it's done
Mix the tomatoes, olives, capers and onion in a bowl. Set aside 80 g. Mix the remainder with the breadcrumbs, butter and mustard, chill.
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.
Approx. 25 mins. in the centre of an oven preheated to 220°C, remove, mix the rice.
Salt the fish fillets, place on top of the rice. Spread the crumb coating over the fish, press down firmly.
Return to the oven
Approx. 10 mins. in the centre of an oven preheated to 220°C.
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