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| 8 x ca. 30 g | Firm white fish fillets (flounder, scrod, or cod), cut into |
| 2 | Inch pieces |
| 1/2 Tasse | Water |
| 1 Esslöffel | Lemon juice |
| 3 | Peppercorns |
| 1 | Bay leaf |
| 1 Prise | Salt |
| | Sauce |
| 2 Teelöffel | Vegetable oil |
| 1/2 Tasse | Sliced onion |
| 1/2 Teelöffel | All-purpose flour |
| 1/4 Tasse | Water |
| 1 Esslöffel | Lemon juice |
| 1 1/2 Teelöffel | Each granulated sugar and malt vinegar or cider vinegar |
| 1/4 Teelöffel | Each curry powder and salt |
| 1 Prise | Pepper |
| | Lemon twists |
| | Parsley sprig |
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To Prepare Fish: Using paper towels, pat fish dry. In small nonstick skillet combine water, lemon juice, and seasonings and bring to a boil. Reduce heat and add fish; cover and let simmer until fish flakes easily when tested with a fork, 1 to 2 minutes. Using slotted spoon, remove fish to a bowl; set aside. Discard cooking liquid.
To Prepare Sauce: Wipe same skillet clean; add oil and heat. Add onion and cook until translucent. Sprinkle with flour and stir quickly to combine; cook, stirring constantly, for 1 minute. Gradually stir in water; add lemon juice, sugar, vinegar, and seasonings and, stirring constantly, bring to a boil. Reduce heat and cook until mixture thickens slightly. Pour sauce over fish and gently toss to combine; cover with plastic wrap and refrigerate until chilled. Just before serving, toss again and garnish with lemon and parsley. Makes 2 servings.
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