• 750 g white fish fillets
• 2 tablespoons vegetable oil
• ¼ teaspoon ground black pepper
• 2 tablespoons coriander leaves, chopped
• 1½ tablespoons butter
• 1 medium onion, finely chopped
• 4 cups milk or 1000 ml
• 1 sachet MAGGI® Béchamel Mix
• 3 boiled eggs, grated
• ½ cup mozzarella cheese or 100 g, grated

Preparation

Combine fish fillets with oil, black pepper and coriander. Season with salt to taste. Marinate in fridge for 1 hour.

Using a non-stick frying pan, pan-fry the fish fillets until they become golden brown. Remove and place them on a baking dish.

Meanwhile, melt butter in a large saucepan, add and cook onions over medium heat for 3-4 minutes or until tender.

Add milk and MAGGI® Béchamel Mix , bring to boil under constant stirring and cook for 2-3 minutes or until the sauce thickens. Remove from heat and stir in the grated cooked eggs.

Spoon the béchamel sauce over the fish, sprinkle with the grated cheese.

Bake in a 200°C preheated oven for 8-10 minutes.

Serve with rice or potato.