Baked fish fillet with curry rice

Ingredients for 4 servings:

• 500 g redfish fillet(s)
• 1 lemon(s), the juice
• some salt
• 2 onions
• 300 g mushrooms, brown
• 1 bunch of chives or parsley
• 2 tbsp oil
• 1 can of tomatoes
• 2 tbsp tomato paste
• some pepper
• 200 g sour cream
• 80 g breadcrumbs
• 40 g butter
• 100 g cheese (Emmental), grated
• Fat for the mold
• 300 g rice (long grain rice)
• 600 ml salt water
• 20 g butter
• 1 tbsp curry powder

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

Preheat the oven to 200°C. Place the rice, salted water, and butter in a baking dish, sprinkle with the curry powder, and bake for about 45 minutes. Meanwhile, rinse the fish fillet in cold water, drizzle with lemon juice, and season with salt. Peel and dice the onions. Trim and slice the mushrooms. Wash the chives, shake dry, and finely chop. Heat the oil and sauté the onions. Add the tomatoes with their juice and tomato paste. Stir in the mushrooms and chives and season with salt and pepper. Pour the mixture into a greased baking dish. Arrange the fish fillet on top and spread with sour cream. Sprinkle with breadcrumbs and scatter the butter over the top. Sprinkle with Emmental cheese and bake for about 25 minutes. You can prepare the rice and fish fillet together in the oven. Simply place the rice in the oven 20 minutes beforehand.