Pollock on curry rice

Ingredients for 4 servings:

• 400 g fish fillet(s) (pollock fillet or Alaska pollock fillet, fresh or frozen)
• 1 ½ cup(s) rice
• 3 tsp curry powder, or as desired
• 3 onions
• Tomato ketchup, not too little
• 100 ml cream
• 1 lemon(s), juice
• Salt
• some margarine, for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Serbian-style fish fillet

Cook the rice in the curry water according to the instructions. Meanwhile, clean the fish and pat it dry, add the lemon juice, and then season with salt. Peel the onions and slice them into rings. Preheat oven to 200°C (fan oven). Spread the cooked rice in a baking dish (I don’t grease it beforehand) and place the fish on top in a single layer. Place in the oven for 10 minutes. Meanwhile, fry the onions in the margarine and whip the cream until stiff peaks form. Spread the onions over the fish, spread ketchup over it, and dot the cream on top with a spoon or spread it on top. Return the whole thing to the oven for another 15 minutes.