|8||Whitefish fillet à 40g|
|Salt, white pepper|
|20 g||fresh Kitchenherbs|
|50 g||Onions, fine chopped|
|1 dl||White wine|
|2 dl||Heavy cream|
Remove the fish bones and insert the whitefish fillets in the marinade.
Stew the onions in a coated frying pan without letting them to get coloured. Cover the onions with the marinated whitefish fillets and the chopped herbs. Douse with white wine and the heavy cream
Put the pan for 8 minutes at 200° in the oven.
Take the whitefish fillets carefully out of the pan and arrange it on a plate. Boil down the sauce and pour it over the whitefish fillets.