Squeeze the lemon. Drizzle the fish fillets with a little lemon, season with salt and pepper. Bring the rice to the boil in twice the amount of salted water, then let it simmer on the lowest level until the water is soaked up. Stir every now and then so that it doesn`t stick. Of course, rice also goes out of the cooking bag.
Now fry the fish fillets in a little fat, preferably olive oil. About 3 - 4 minutes on each side should be enough, only turn once so that the fillets do not disintegrate.
Meanwhile, prepare a roux from fat or butter and flour and deglaze with cream. If you are afraid of lumps, first heat the fat and mix the flour in a little cold cream. Then pour the whole thing into the hot fat while stirring. So that it doesn`t splash or clump, so don`t pour too slowly.
When a creamy mixture has formed, add enough broth and stir everything with the whisk until the desired amount of sauce or the right consistency is achieved. Simmer on low heat for about five minutes so that the flour flavor no longer comes out.
Drizzle the finished fish fillets again with a little lemon and keep warm or, if the pan is big enough, push it on the edge. Sweat the fennel and paprika in the middle of the pan. Normally, the lemony fat from the fried fish is enough for steaming, which gives the vegetables a nice flavor. The peppers should be crisp red at the end and the fennel should be slightly glassy and slightly browned on the edges, but not wobbly and soft.
While the vegetables are steeping, add the remaining lemon juice to the sauce, bring to the boil briefly and season with salt, pepper and nutmeg. Before serving, sprinkle some oregano over the vegetables and fish, this gives the whole thing a fine note.
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