Rinse fish fillets with cold water, dry, sprinkle with spices and sprinkle with juice of one lemon. Cut the onions into strips. Cut the bacon into cubes and sauté with the onions in the melted light butter, then cover and sauté for about 5 minutes until soft.
Stir crème fraîche with salt, bell pepper and paprika, mix into the onion vegetables. Cover and steam for 10 minutes, turning the fish to the other side after approx. 5 minutes.
Serve sprinkled with finely chopped chives. Serve with potatoes.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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