Fish fillet on a bed of vegetables

Ingredients for 4 servings:

• 750 g fish fillet(s) (e.g. pollock fillet)
• 1 stalk(s) leek
• 4 large carrots
• 1 large onion(s)
• 2 cups of cream
• 1 cup sour cream
• 1 bag of soup (onion soup)
• salt and pepper
• Lemon pepper
• lemon juice
• some butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the carrots and cut into sticks. Trim the leek and slice into rings. Peel and dice the onion. Sauté the vegetables in a little butter for about 10 minutes, then transfer to a casserole dish. Place the fish fillets over the vegetables. Drizzle with a little lemon juice and season with salt, pepper, and lemon pepper. Mix 2 cups of cream with the sour cream, then fold in the onion soup from the packet. Pour this mixture evenly over the fish casserole. Bake in the oven at about 180°C for 35 minutes. Serve with basmati rice.