Clean and wash the mushrooms, tomatoes and spinach. Peel and chop the onions. Chop the tomatoes and mushrooms. Heat 1 tablespoon of oil. Brown the mushrooms and half of the onions in it, take them out. Let spinach collapse in the frying fat and season
Heat 1 tablespoon of oil. Fry the remaining onion. Deglaze with wine and lemon juice, simmer briefly. Add cream. Bring to the boil and thicken. Season to taste
Rinse fish, swab. Wash and chop parsley and mix with cheese. Spread the fish with it, season. Roll up, pin with wooden skewers
Put the vegetables and fish in 1 or 2 casseroles. Pour sauce over them. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Serve with: rice
Drink: cool white wine