200 gr mushrooms
1 cup canned peas
2 spoonful flour
- cup olive oil
- cup chopped parsley
- cup chopped dill
1 cup water
2 bay leaves
Salt to taste
Juice of 1 lemon.
Pour salt onto the fishes and set aside.
Heat the olive oil in a saucepan and sauté the mushrooms for 2 minutes.
Add the lemon juice and water. Boil for 5 minutes.
Add the peas and cook for 10 minutes.
Mix the flour with some water and add dill and parsley.
Place the fishes into a large skillet and pour over first the peas sauce and then the flour sauce.
Place some lemon slices and bay leaves over it and cover the skillet.
Cook until the fish is tender.
