Roquefort oven-baked cod

Ingredients for 1 servings:

• 1 portion of cod loins
• 2 tbsp lemon juice
• Salt
• 1 tbsp butter
• 3 mushrooms, fresh
• 2 handfuls of leaf spinach, frozen
• 1 onion(s), red
• 2 garlic cloves
• 50 g Roquefort
• 6 tbsp cream
• 75 g basmati rice
• some butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cut the cod into bite-sized pieces, season with salt and drizzle with lemon juice. Mix everything briefly and let stand. Meanwhile, cook the basmati rice according to the instructions with a little salt for about 15 minutes. Clean and slice the mushrooms, peel and dice the onion, and peel the garlic. Melt the butter in a saucepan, first fry the onions, then add the mushrooms, fry them and season with salt. Finally, add the spinach and a crushed garlic clove and braise briefly. Add 3 tablespoons of cream and the crushed Roquefort cheese, and let it melt in the liquid. Preheat the oven to 200°C (top/bottom heat). Grease a baking dish well with butter. First, add the hot rice to the dish, then the hot Roquefort vegetables. Then press the fish pieces into the vegetables, ensuring they don’t stick out too far. Finally, spread the remaining 3 tablespoons of cream over the fish pieces using a teaspoon. Cook in the preheated oven for 15 – 20 minutes.