Fish on bell peppers

Ingredients for 4 servings:

• 1 large onion(s)
• 1 tsp sweet paprika powder
• 3 tbsp butter
• 300 ml milk
• 100 g cream cheese
• 2 tbsp cheese (Emmental), grated
• 1 pinch of nutmeg
• salt and pepper
• 2 tbsp lemon juice
• 2 tbsp flour
• 700 g fish fillet(s) (e.g. cod, pollock or redfish)
• 2 bell peppers, red
• 1 bell pepper(s), yellow
• 1 bell pepper(s), green
• Fat for the mold

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean and wash the bell peppers, then quarter and slice into strips. Peel the onion, halve it, and slice it into rings. Melt 1 tablespoon of butter in a pan. Add the bell peppers and onion to the pan and sauté over medium heat until they are still crisp. Dust with paprika, stir, and transfer to a greased casserole dish. Melt the remaining butter in a saucepan, add the flour a spoonful at a time, stirring to make a roux. Deglaze with the milk and simmer over low heat for about 15 minutes. Add the cream cheese and Emmental cheese and stir until the sauce thickens. Season with salt, pepper, nutmeg, and 1 tablespoon of lemon juice. Meanwhile, preheat the oven to 200°C. Clean the fish fillets, drizzle with lemon juice, and season with salt. Place the fillets on top of the vegetables and pour the sauce over them. Place in the oven and bake for about 15-20 minutes, until the surface begins to brown. Serve with rice.