800 grm Fish Fillets (Cod, Haddock etc.)
100 grm Plain Flour
Salt and pepper
125 ml. Sunflower Oil
4 large onions sliced into half rings
500 grm Carrots – grated
150 grm Sour cream
100 grm Mayonnaise
125 ml Fish Stock
2-3 Bay leaves
Slice the fish fillets into 5 x 5cm pieces.
Season the flour with salt and pepper.
Coat the fish in the seasoned flour
Fry in hot oil until golden brown then remove and drain on kitchen paper.
Fry the onions in the same oil until soft and then add the grated carrots and fry briefly
Mix the sour cream with the mayonnaise.
Layer the fish in a flame proof casserole with the onion/carrot mixture and spoon some of the cream/mayonnaise between layers.
Stir any remaining flour into the fish stock and add to the casserole with the bay leaves
Bring to the boil then turn down and cook over a low heat for 20 minutes. (can also be baked in the over 150c for 40 minutes).
Enjoy!