Fish fillets on a bed of leeks and peppers with dill mustard sauce

Use your fish fillet from the freezer, let it thaw first. Sprinkle the fish fillets with some salt and sprinkle with lemon juice.

Preheat the oven to 200 ° C. Cut the pieces into strips.

Heat in a stirring oil and stir-fry leeks, peppers and mushrooms for 3 minutes. Add salt and pepper to taste.

Spoon the vegetables in an oven dish. Place the fish fillets side by side on the pre-mix.

Stir in the cream cheese with whipped cream and stir in the mustard and dill green.

Spoon the sauce evenly over the fish fillets. Cover the dish with aluminum foil (shiny side down) and place it in the middle of the preheated oven. Let the fish be cooked in 20 minutes.

Delicious with a stew of potatoes and carrots (together cooked), with a knob of butter and some parsley.