Pollock Florentine Style

For the Pollack Florentine style, place the fish in a greased baking dish, salt, pepper and sprinkle with lemon juice.

Chop the spinach and blanch it. Dice the onions and sauté in olive oil with spinach leaves, season and cool.

For the béchamel sauce, sweat butter with flour, pour milk, season, boil and then let cool.

Put the spinach on the fish and pour the béchamel over it. Top with breadcrumbs, parmesan and butter flakes and bake at 160 °C hot air for about 20 minutes.

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