Carrot-crusted cod fillets with risi bisi

Ingredients for 2 servings:

• 125 g basmati rice
• 300 ml vegetable stock
• 100 g peas, frozen
• salt and pepper
• 2 cod fillets
• 1 tbsp flour
• 1 carrot(s)
• 40g Gouda
• 2 sprigs of parsley
• 2 tbsp oil
• 1 tbsp clarified butter
• 1 tbsp flour
• 150 ml vegetable stock
• 50 ml cream
• 1 bunch of dill
• Salt
• lemon juice

Instructions

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

quick to prepare and low in calories.

Wash the rice and drain well. Heat the butter in a saucepan, fry the rice a little, and then add the vegetable stock. Cover and simmer over low heat for about 20 minutes, until the rice is tender. Add the peas and stir in, then keep warm. Preheat oven to 220°C (top/bottom heat). Peel and coarsely grate the carrot. Grate the cheese. Finely chop the parsley, reserving a little for garnishing. Mix the grated carrot, grated cheese, and parsley. Season the fish with salt and pepper and coat in flour. Heat the oil in a large ovenproof frying pan. Fry the fish over medium heat for 1-2 minutes on each side. Spread the carrot and cheese mixture over the fish fillets and bake in the oven for 2-3 minutes. Divide the rice between two plates, place a fish fillet on each plate, garnish with parsley, and serve. Dill sauce goes well with this dish. Melt 1 tablespoon of clarified butter, add 1 tablespoon of flour, and make a light roux. Pour in 150 ml of vegetable stock and 50 ml of cream. Finely chop a bunch of dill, add it, and season with salt and lemon juice. If the sauce is too thick, thin with a little water.