Cod with Dijon mustard and seasonal Kuban vegetables

Cut the cod into portions and season with salt and pepper. Slice the red and yellow peppers, red onion, and halve the cherry tomatoes. In a bowl, whisk together Dijon mustard, olive oil, lemon juice, salt, and black pepper to make a quick marinade. Place the fish and vegetables in parchment boats, drizzle the remaining marinade over the top, and bake at 180°C for 25–30 minutes. While the fish cooks, prepare a creamy Dorblu sauce by melting 60 g of mold cheese in a saucepan, adding 200 ml of 20 % cream, dried garlic, and black pepper, then simmering until thickened. Serve the baked cod with the sauce and a dry white wine.