Fish and rice gratin

Fish and rice gratin

Total: 1 hr 5 Min. | Active: 30 Min.
Nutritional value / person: 719 kcal
, Fat: 26 g
, Carbohydrate: 84 g
, Protein: 37 g

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Crumb mixture

45 g dried tomatoes in oil, drained, roughly chopped
80 g pitted black olives, coarsely chopped
30 g capers, drained
1 red onion, finely chopped
50 g breadcrumbs
60 g salted butter, soft
3 tbsp coarse-grain mustard

Rice

350 g long grain rice (20 mins. cooking time)
250 g frozen leaf spinach, slightly defrosted
1 tsp salt
4 dl vegetable bouillon
2 dl white wine

Fish

4 ocean perch fillets (each approx. 150 g)
¼ tsp salt
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Utensils

For an ovenproof dish approx. 3 litre capacity, greased

How it's done

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Crumb mixture

Mix the tomatoes, olives, capers and onion in a bowl. Set aside 80 g. Mix the remainder with the breadcrumbs, butter and mustard, chill.

Rice

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.

To bake

Approx. 25 mins. in the centre of an oven preheated to 220°C, remove, mix the rice.

Fish

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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