Fish fillet in thyme and lemon sauce

Ingredients for 2 servings:

• 500 g fish fillet(s) (pangasius fillet), frozen
• 4 lemons
• 200 ml water
• 100 ml oil (rapeseed oil)
• 1 tbsp mustard, hot
• 1 tbsp thyme
• 4 cloves garlic
• 1 small onion(s), chopped
• some sugar
• 1 bag of rice, mixed with wild rice
• Salt and pepper, from the mill
• some sauce thickener, light

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Thaw and marinate the fillets a day in advance. Make a sweet and sour marinade (sweet if desired) with the water, oil, lemons, mustard, thyme, finely chopped garlic and onion, salt, pepper, and sugar. Marinate the thawed fillets in the marinade. Let it marinate in the refrigerator with the lid on for a day. 20 minutes before serving, cook the rice, while the fillets drain well. Collect the marinade. Pat dry with kitchen paper and fry in a pan until lightly browned. Pour the marinade into another pan, occasionally adding the pan juices from the fish pan to the marinade, and bring the marinade to a boil. Thicken with a sauce thickener until creamy, season again if desired, then add the fried fish to the sauce, simmer for 1 minute, and serve with rice.