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Redfish with spinach purée, pickled onions, cherry tomatoes and capers

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(Serves 4)

  • 400 grams of redfish
  • 5 small onions
  • 1 jar of capers
  • 300 gr cherry tomatoes
  • 2 dl cream
  • 100 gr spinach
  • 4 tbsp vinegar
  • 2 tbsp sugar
  • 1 dl water
  • Oil
  • Butter


  • Boil 1 dl water, 4 tbsp vinegar and 2 tbsp sugar until the sugar dissolves.
  • Pickled onions: Peel and cut the onions into slices. Put the onion into the boiling sugar solution, put the lid on and remove the pan from the heat.
  • Spinach purée: Rinse the spinach in cold water. Heat a little oil in a pan to a medium high heat, and sauté the spinach for approx. 2 minutes, or until it is wilted. Add the cream, 1 tbsp butter and a little salt. Mix with a hand blender until you have a smooth purée. Leave the purée on a low heat until ready to serve.
  • Heat a little oil in a frying pan to a medium high heat. Fry the fish on the skin side for 2–3 minutes, turn it and fry for a further 1 minute.
  • Drain the liquid from the pickled onions, and the capers. Mix the onions with the cherry tomatoes and the capers in a serving dish.