Flounder with Vegetables
Rinse fsh fillets, pat dry, sprinkle with lemon juice and season with salt and pepper.
Peel and dice onion. Rinse and halve bell peppers, remove seeds and ribs and cut into about 2 cm (approximately 3/4 inch) pieces. Heat oil in a pan and saute onion until translucent, add peppers and saute briefly. Add wine to the pan, season with salt and pepper and simmer, covered, for about 7 minutes.
Heat butter in a pan and cook fish fillets for 2 minutes per side on medium to high heat. Remove from the pan and keep warm.
Add cream and creme fraiche into the pan, season with salt and pepper to taste and 1 tablespoon of lemon juice, add dill and whisk well.
Arrange vegetables and fish on plates and drizzle with sauce. Garnish with dill and serve with potatoes, if desired.