Summary

Ingredients

• 400 g fish fillet (s) (pollack fillet or Alaska pollack fillet, fresh or frozen)
• 1 ½ cup rice
• 3 teaspoons curry powder, or as you like
• 3 onion (s)
• Tomato ketchup, not too little
• 100 ml cream
• 1 lemon (s), including the juice
• salt
• some margarine, for frying

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Instructions

1. Cook rice in curry water according to the instructions.
2. Meanwhile, clean the fish and pat dry, sour with the lemon and then season with salt. Peel the onions and cut into rings.
3. Preheat the oven to 200 ° C (convection).
4. Spread the cooked rice in a baking dish (I don`t grease it beforehand) and place the fish in a single layer on top. Put in the oven for 10 minutes.
5. In the meantime, fry the onions in the margarine and whip the cream until stiff.
6. Spread the onions on the fish, spread the ketchup over it and spread the cream in regular dots with a spoon or spread it too.
7. Put the whole thing in the oven for another 15 minutes.