Exotic Thai cod with peanut rice

Ingredients for 4 servings:

• 1 small onion(s)
• 1 bunch of spring onions
• 500 g baby leaf spinach, spinach or pak choi
• 200 g basmati rice
• 50 g chopped peanuts
• 1 tbsp sesame oil
• 100 g coconut cream (from the can)
• 2 tsp curry paste, yellow or red
• 4 cod fillets (200 g each)
• Butter for the mold
• salt and pepper
• Pul Biber or Chili

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

cooked in the oven

Dice the onions and slice the spring onions. Trim and wash the spinach. Cook the rice in salted water according to the package instructions, then drain. Meanwhile, toast the chopped peanuts in a pan, then mix the rice and peanuts. Preheat the oven to 200°C (top/bottom heat: 180°C). Add sesame oil to a pan or wok and fry the onions until translucent. Add the spring onions, then the spinach, and sauté until the spinach collapses. Mix the coconut cream with the curry paste and add. Simmer for about 3 minutes over low heat, then season with a little pul biber or chili. Wash the fish and pat dry. Butter a baking dish, season the fish fillets with salt and pepper, place them in the dish, and cover with the spinach curry. Cover the baking dish and place it in the middle rack of the oven for 15 minutes. Make sure the rice and fish are cooked at the same time. I used sweet coconut cream. It would probably taste good with coconut milk, too.