Perch Fillet Lyonnaise

Preparation:

Preparation: Rinse and dry the fish fillets. Peel and wash the parsley and onions. Chop the parsley and cut the onions into thin slices. Turn on the oven at 250 degrees. Melt 30 g of butter in a pan, add the onions and mix. Drizzle with 1/2 cup hot water, cover and cook until onions are almost wilted. Add the cream and paprika to the onions, salt and pepper, mix and reduce the sauce slightly with the pan uncovered. Add the chopped parsley, mix and remove from heat. Grease a baking dish with 20 g of butter, place the fish fillets on it and cover them with the onion sauce. Sprinkle everything with the breadcrumbs and the remaining butter flakes and cook in the oven for 15 minutes. Let the preparation rest for a few minutes before serving.