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Approx. 500 g fish filets, from salmon or a firm white fish, or a mixture, in 1,5 cm dice.

A bag of frozen shrimp, thawed and drained

2 medium red onions, sliced

4 garlic cloves, chopped

1 large or two small chard, trimmed and sliced

1 packet of frozen spinach, thawed and drained

Some chopped chili, to taste

2 Indian bay leaves, and a bit of salt and pepper

1 cauliflower

300 g chickpea (gram) flour

2 tblsp coriander seeds, roasted and ground

About 1 dl milk, any kind of milk, I used oat milk, but I actually think water would work just as well

3 tblsp olive oil

Salt and freshly ground black pepper

In a food processor, mix cauliflower, gram flour, ground coriander, liquid, olive oil and salt and pepper to a thick, fairly smooth paste, with just a bit of structure from the cauliflower.

Place the fish in one layer in a fairly deep baking plate. The one on the photo is 26x26x7 cm.

Then distribute the shrimp on top and sprinkle with a bit of salt and a healthy dose of freshly ground black pepper.

Sizzle, but do not brown, the bay leaves, onions and garlic, in olive oil or ghee, and add the chard, until it starts to wilt. Mix in the spinach. Season with a bit of salt and a lot of pepper.

Spread this mixture evenly over the fish/shrimp, and finally “seal” with the cauliflower/gram flour mash.

Bake at 180 C fan for about 40 minutes.