ingredients:
1 kg Fish fillet (Tilapia/ Pangasius/Seelachs/ Salmon fillet)
100 g grated cheese
3 x 200 g Bechamel sauce
thyme, rosmarin, dill
2 onion, sliced
4 clove garlics, chopped
4 tablespoon cooking oil
pepper, salt
directions: Saute onion and garlic in a pan until fragrant. Add thyme, rosmarin, dill. Pour in bechamel sauce. Season to taste with salt and pepper. Arrange the fish fillets in a pyrex or in a well greased ovenproof dish and cover with the sauce. Sprinkle grated cheese evenly over the fish. Bake in a preheated moderate oven 180°C for about 30 minutes until the fish is tender and the topping golden brown.
