Goldbutt Filets mit Spinat Broccoli und Kartoffeln

Plaice Fillets with Spinach, Broccoli, and Potatoes

Pane-bistecca

Plaice fillets with spinach, broccoli, and potatoes is a dish we usually have on Fridays. My mother raised us not to eat meat on Fridays, so Friday was always fish or pie day!

Plaice is a flatfish from the sole family. It is mainly found in the North Atlantic, from Norway to the Iberian Peninsula.

The name Scholle for the fish, first attested in High German in the 16th century, is considered to be borrowed from the Low German schulle, scholle, which is attested as early as the 14th century. This is used as the more general term Scholle for a flat piece of earth or ice, whereby a transfer of the name is assumed due to the external similarity. However, a connection with the Latin name solea for plaice cannot be ruled out.

Prep time

15 min

Cooking time

40 min

Portions

Total time

55 min

Ingredients

800 g Plaice Fillets
2 Eggs
Breadcrumbs
Salt and Pepper
Paprika
fresh Thyme
1 kg fresh Spinach
4 cloves of Garlic, chopped
20 g Butter
500 g new Potatoes
1 big Broccoli
Chili
Olive Oil

Instructions

Step 1

Brush the potatoes thoroughly and cut them into pieces. Cut the broccoli into florets and peel the stems. Place both on a baking sheet, season with salt, pepper, and paprika, and drizzle with olive oil.

Step 2

Roast in the oven at 180°C for 40 minutes.

Step 3

Season the fish fillets with salt and pepper, then dip them in beaten egg and coat them in breadcrumbs.

Step 4

Heat a little oil in a flat pan and fry the fillets on both sides until golden brown.

Step 5

For the spinach, melt the butter and fry the garlic in it.

Step 6

Then add a large handful of spinach and let it wilt briefly. Then add another large handful of spinach and repeat until all the spinach is in the pan. Season with salt and pepper. Once it has completely wilted, it is cooked. Serve everything together.