Summary

Ingredients

• 1 small onion (s)
• 1 clove garlic
• 200 g mushrooms, fresh
• 200 ml vegetable stock or fish stock
• 200 ml wine, white, dry
• 0.5 ½ bunch spring onion (s)
• basil
• 2 tablespoon crème fraîche
• 200 g cherry tomato (s)
• 4 slices fish fillet (s), (Victoria perch fillet)
• fat

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Instructions

1. Finely dice the onion and garlic clove and sauté in a little fat until translucent. Add the cleaned and finely sliced mushrooms and let simmer for a few minutes. Top up with the vegetable stock and white wine and let it simmer a little.
2. Finely slice the spring onion and basil leaves and add to the sauce. Also add the creme fraiche and season with salt and pepper to taste. Possibly thicken a little.
3. Finally quarter the tomatoes and add them to the sauce.
4. Place the fish in a baking dish and pour the sauce over it. Put the whole thing in the oven for 30 minutes at 200 degrees.
5. We like rice best with it.