Cut the mozzarella into small cubes. Wash basil, shake dry and chop finely. Cut toast into small cubes and roast in 1 tbsp. hot oil. Whisk butter with the whisk of the mixer until frothy. Add eggs and continue beating. Stir in mozzarella, basil and toast. Season with salt and pepper
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Rinse fish
and pat dry. Season with salt and pepper. Place in an ovenproof dish and spread the mozzarella mixture on top. Bake in a hot oven for 12-15 minutes
Parmesan cheese in shavings. Clean and wash the spinach. Boil 250 ml white sauce. Add spinach and ravioli to the sauce and simmer for 2-3 minutes. Season to taste with salt and pepper. Arrange the cod on the ravioli. Sprinkle with parmesan