Fish with Cheese Bechamel Sauce

Rinse the fish, pat dry, cut into four pieces, season with salt, pepper and a little lemon juice.

Rinse zucchini, cut in half lengthwise and cut into thin slices. Peel onions, cut into quarters and cut into strips. Rinse thyme and shake dry.

Melt butter in a hot saucepan and sauté onions while stirring. Stir in flour and allow to foam for 1-2 minutes. While stirring, pour in cold milk and bring to a boil. Reduce heat and allow to thicken, stirring occasionally (about 5 minutes). Remove from heat, add the cheese, half the thyme leaves and the vegetables. Season with salt, nutmeg and pepper. If the sauce is very thick, add extra milk.

Bring 500 ml (approximately 2 cups) of water in a pot to boil, season with a little salt, add the rice, reduce heat and let soak for about 20 minutes with the lid closed, stirring occasionally. Ideally, all liquid should have been absorbed by the rice.

Preheat oven to 200°C (approximately 400°F). Place fish fillets in a greased baking dish. Pour the bechamel sauce over and bake in the oven for about 15 minutes.