for 4 person

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

How it's done

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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