Creamy Fish Fillet

Ingredients

Fish

• 1 kg fish fillet, cut diagonally, marinated at least an hour in vinegar, oil, lemon, crushed garlic, fish seasoning, cumin and coriander
• 1 cup flour
• 1 tsp cumin
• 1 tsp fish seasoning
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1 tsp chicken stock powder
• Vegetable oil

Sauce

• 1 medium carrot, finely chopped
• 1 onion, finely chopped
• 1 small bell pepper, finely chopped
• 100 g mushrooms, finely chopped
• 1 tbsp garlic seasoning
• 1 tbsp chicken stock powder
• 1 1/4 cups cream
• Dill, finely chopped
• Juice of 1/2 lemon
• 25 g butter with 2 tbsp vegetable oil
• Dill sprigs and lemon, for garnish

Method

1. After marinating, mix the flour with the listed spices and coat each piece of fish. Oil a tray, arrange the fish, drizzle with more oil and bake at 180°C for half an hour, then brown the top.
2. Meanwhile, make the sauce: heat the butter and oil in a hot pan, soften the onion, add the carrot and pepper, then the garlic seasoning and stock powder, and finally the mushrooms. Stir briefly, add the cream, and once it boils add the lemon and dill. Taste for salt and acidity.
3. Place the baked fish on a plate, pour the sauce over it and garnish with lemon and dill. Serve with white rice if you like.