Fish protein is easily digestible and absorbable by the human body. We especially recommend white fish, because it has a high protein percentage combined with relatively low fat.
Do not use sweet mustard, as it often contains sugar or honey
Ingredients for 16 cookies
- 200g (7 oz.) fillet of white fish, e.g. codfish, plaice, sole (fresh or frozen)
- 50g (1.8 oz.) oatmeal
- 2 tablespoons mustard
- ½ lemon
- 200g (7 oz.) spinach (fresh or frozen)
- 50g (1.8 oz.) cottage cheese
- 3 teaspoons rapeseed or olive oil
- 1 pinch of grated nutmeg (optional)
- salt, pepper
- If fish is frozen, let it defrost a couple of hours before, rinse with cold water and pat dry.
- Pre-heat oven to 200°C (390°F, no circulating air).
- Season the fish with salt and pepper on both sides.
- Put a baking paper on a baking tray and grease it with 1 teaspoon of oil.
- Lay the fish on the baking tray with skin facing down.
- Spread mustard on the upper side of the fish, sprinkle with oatmeal, press on gently.
- Sprinkle fillets with 1 teaspoon oil.
- Bake for about 15 minutes on the top shelf until the crust has browned.
- Meanwhile, heat up 1 teaspoon of oil in a pot on medium heat.
- Put the spinach into the pot, stir until it has wilted.
- Take the pot off the stove, add cottage cheese, season with salt, pepper and 1 pinch of grated nutmeg if desired.
- In case the fish is not ready yet, keep spinach warm on lowest heat.
- Serve fish with spinach and lemon.