for 4 person

Filling

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, squeezed
8	dried tomatoes in oil, drained, cut into strips
1 tsp	fennel seeds, crushed
400 g	leaf spinach, coarsely chopped
½ tsp	salt
4 tbsp	breadcrumbs

Fish

2	skinless pike-perch fillets, each approx. 240 g
1 tbsp	olive oil
½ tsp	salt
a little	pepper

Tomato rice

200 g	basmati rice
1 tbsp	olive oil
1	onion, finely chopped
50 g	dried tomatoes in oil, drained, finely chopped
2 tbsp	tomato puree
3 ½ dl	water
½ tsp	salt
½ bunch	basil, finely chopped

How it's done

Filling

Heat the oil in a non-stick frying pan. Sauté the onion, garlic, tomatoes and fennel seeds for approx. 3 mins. Gradually add the spinach, allow to wilt, season with salt, continue to sauté for approx. 5 mins. until the liquid has almost evaporated. Remove, drain, mix with the breadcrumbs, allow to cool slightly.

Fish

Remove any bones from the fish fillets, brush with oil, season. Spread the spinach filling on one fillet, press down gently. Place the second fillet on top, tie with kitchen twine, place on a baking tray lined with baking paper.

To bake

Bake the fish for approx. 20 mins. in the centre of an oven preheated to 180°C.

Tomato rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the oil in a pan. Sauté the onion and tomatoes for approx. 3 mins., add the rice and tomato puree, cook for a further 2 mins. Pour in the water, bring to the boil, season with salt. Cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork, stir in the basil. Remove the fish, cut into slices, serve with the tomato rice.

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