Summary

Ingredients

• 750 g fish fillet (s) (e.. pollack fillet)
• 1 leek
• 4 large carrot (s)
• 1 large onion (s)
• 2 cups cream
• 1 cup sour cream
• 1 bag / s soup (onion soup)
• salt and pepper
• Lemon pepper
• Lemon juice
• some butter

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Instructions

1. Peel the carrots and cut into sticks. Clean the leek, cut into rings. Peel and dice the onion. Steam the vegetables in a little butter for about 10 minutes, then transfer to a baking dish. Place the fish fillets over the vegetables. Drizzle with a little lemon juice, season with salt, pepper and lemon pepper. Mix 2 cups of cream with the sour cream, then fold in the onion soup from the bag. Pour this mixture evenly over the fish casserole. Bake in the oven at approx. 180 degrees for 35 minutes. Basmati rice tastes good with it.