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Fish terrine with spinach and tomatoes

Name: Fish terrine with spinach and tomatoes
Prep time: 1 h 2 min
Cook time: 30 min
Total time: 1 h 52 min
Yield: 2 terrines
Cuisine: French
Ingredients: 800 g fish fillet; 1 lemon; 300 g cooked spinach; 300 g preserved tomatoes; Parsley; 4 tablespoons olive oil; hollandaise sauce; Salt; Pepper

This terrine is made up of alternating layers of fish fillets with spinach and preserved tomatoes.

It is cooked gently in the oven, then served in slices (yes, it really is a kind of terrine) with hollandaise sauce, for example.

57 K 5/5 (3 reviews)527584

Duration

1 hour 52 min.

Difficulty

Easy

Last modified on: November 2^nd 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 2 terrines, you will need:

1 800 g fish fillet
2 1 lemon
3 300 g cooked spinach
4 300 g preserved tomatoes
5 Parsley
6 4 tablespoons olive oil
7 hollandaise sauce
8 Salt
9 Pepper
Total weight: 1,590 grams

Times for this recipe

Preparation

1 hour 2 min.

Resting

20 min.

Cooking

30 min.

All in all

1 hour 52 min.

Preparation 1 hour 2 min.

Resting 20 min.

Cooking 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 15 min.

Fish terrine with spinach and tomatoes : Step 1

Prepare 800 g fish fillet, taking care to remove any skin and bones, then dry on a cloth or absorbant paper. Salt and pepper on both sides.

Step 2 - ⌛ 5 min.

Fish terrine with spinach and tomatoes : Step 2

Butter a terrine dish (here I'm using a half-litre (1 pint) aluminium container). Begin by putting a layer of fish in the bottom.

Drizzle with lemon juice.

Step 3 - ⌛ 5 min.

Fish terrine with spinach and tomatoes : Step 3

Cover with a layer of cooked spinach. Salt and pepper.

Step 4 - ⌛ 5 min.

Fish terrine with spinach and tomatoes : Step 4

Add a second layer of fish and drizzle with more lemon juice.

Step 5 - ⌛ 5 min.

Fish terrine with spinach and tomatoes : Step 5

Add a layer of preserved tomatoes, chopped coarsely (this makes it easier to slice when serving).

Step 6 - ⌛ 2 min.

Fish terrine with spinach and tomatoes : Step 6

Scatter chopped parsley over.

Step 7 - ⌛ 5 min.

Fish terrine with spinach and tomatoes : Step 7

Finish with a final layer of fish and a drizzle of olive oil.

Prepare the other terrine(s) in the same way.

Step 8 - ⌛ 20 min.

Fish terrine with spinach and tomatoes : Step 8

Preheat the oven to 320°F (160°C)

Sit the terrrines in an oven-proof dish, roasting tin or oven tray.

Step 9 - ⌛ 30 min.

Fish terrine with spinach and tomatoes : Step 9

Fill the dish with boiling water and cook in the oven for about 20 to 30 minutes.

Useful tip: Stick an electronic thermometer in the terrine. It will be cooked when the centre reaches

140°F (60°C).

Step 10 - ⌛ 20 min.

Fish terrine with spinach and tomatoes : Step 10

Take the terrines out of the oven, remove from the water and transfer to a wire rack.

Leave to cool a little and turn out just before serving.

Step 11

Serve in thick slices, hot, warm or cold, with a generous slosh of hollandaise sauce.

Remarks

Do be careful in stage 9: it's always tricky putting a dish of boiling water into the oven.

It is worth alternating different fish to give a more sophisticated flavour. In the photos I have used whiting, pollock and red mullet.

You can add the lemon zest as well as the juice to pep up the flavour of the fish.

The hollandaise sauce is just a suggestion; béarnaise sauce will go just as well, so be guided by your own tastes and use whatever sauce you prefer..

Keeping: 1 or 2 days in the fridge, covered with plastic film. Freezes well.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=14 %	2 g RDI=1 %	11 g RDI=15 %	139 kcal RDI=7 %	582 kJ RDI=7 %
Per terrines	73 g RDI=113 %	15 g RDI=6 %	85 g RDI=116 %	1,102 kcal RDI=55 %	4,615 kJ RDI=55 %
Whole recipe	146 g RDI=225 %	30 g RDI=11 %	169 g RDI=232 %	2,204 kcal RDI=110 %	9,229 kJ RDI=110 %