Baked cod with vegetables and Roquefort sauce

Ingredients

Preparation

Cut the potatoes, onions and tomatoes into slices and mix with a little olive oil and salt. Place the vegetables on a baking tray and cook at 190ºC for 35-40 minutes. For the sauce, chop the onion and garlic, and crumble the cheese. Cook the onion and garlic in the butter over a medium heat, stirring until golden brown. Add the chicken stock and Roquefort, and continue cooking until the cheese melts and the liquid reduces.

Season with salt and blend the sauce. Place the cod on the vegetables and bake for 8-10 minutes (depending on the thickness of the cod). Serve with vegetables and warm Roquefort sauce.