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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 Secrets 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.
Per Portion of 300g
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