Summary

Ingredients

• 1 large onion (s)
• 1 teaspoon paprika powder, noble sweet
• 3 tablespoon butter
• 300 ml milk
• 100 g cream cheese
• 2 tablespoon cheese (Emmentaler), grated
• 1 pinch (s) nutmeg
• salt and pepper
• 2 tablespoon lemon juice
• 2 tablespoon flour
• 700 g fish fillet (s) (e.. cod, saithe or redfish)
• 2 red pepper (s)
• 1 yellow pepper (s)
• 1 green pepper (s)
• Fat for the shape

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Instructions

1. Clean and wash the peppers, then quarter and cut into strips. Peel the onion, cut in half and cut into rings.
2. Melt 1 tablespoon butter in the pan. Add the peppers and onions to the pan and sauté them over medium heat until they are still crisp. Dust with paprika powder, stir and place in a greased baking dish.
3. Melt the remaining butter in a saucepan, add the flour spoon by spoon while stirring and make a roux. Deglaze with the milk and simmer over low heat for approx. 15 minutes. Add the cream cheese and Emmentaler and stir in until the sauce thickens. Season to taste with salt, pepper, nutmeg and 1 tablespoon lemon juice. In the meantime, preheat the oven to 200 ° C.
4. Clean the fish fillets, drizzle with lemon juice and season with salt. Then place the fillets on top of the vegetables and pour the sauce over them.
5. Put in the oven and bake for about 15-20 minutes - until the surface begins to get dark.
6. Rice goes best with it.