Fillets Of Perch With Red Pepper Fondue

Preparation:

Preparation: Fry a little oil with the sliced onions, add the peppers cut into chunks, then add the diced tomatoes and water, cook, then add salt and stock cube. Leave to cool, then incorporate the cream. Flour the fillets and cook them in the bubbly butter, salt them and then dry them. Also heat the sauce and put a layer of sauce on the plate, arranging the fillets in flower shapes.