For the fish fillet in cream sauce, brown the fish fillet in a pan covered with water until cooked. Remove and season with pepper, salt, nutmeg and rosemary.
Melt the butter in a pan, add the finely chopped onions and the crushed garlic. Add the bay leaves and dust with flour. Add the cream and season well.
Take out the bay leaves. Put the pieces of fish in this sauce, add chopped parsley and bring to the boil again well and acidify the fish fillet in cream sauce with lemon juice.
Preparation Tip:
Serve with fish fillets cooked in cream sauce and potatoes tossed in butter.
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