Ingredients for the recipe:

• 4 white fish fillets (cod, pollock, hake...)
• 2 teaspoons of lemon juice
• 20 cl of thick cream
• 1 shallot
• 1 heaping tsp of fishmonger's pepper
• 1 tbsp of olive oil
• Salt
• chopped dill

Instructions:

• Preheat the oven to 180°C (356°F).
• Finely chop the shallot. Sauté for 2 to 3 minutes on low heat in a pan with a drizzle of olive oil, until translucent.
• Add the cream and lemon juice. Season with salt and fishmonger's pepper. Simmer for 2 to 3 minutes on low heat.
• Place the fish fillets in a lightly oiled baking dish. Generously cover with the sauce.
• Bake for 15 to 20 minutes, depending on the thickness of the fillets. The fish should be cooked through but still tender.
• Serve hot, with basmati rice and a bit of fresh lemon zest and chopped herbs for a refreshing touch.

Enjoy your meal!