Season perch fillets with salt, pepper and juice of one lemon. Fry the onions in 1 tbsp butter until translucent. Add parsley and egli fillet. Cover and steam on low fire for about 8-10 minutes. Add the cream and let it boil briefly. In the meantime, cut the tomatoes in half and place them in a buttered baking dish with the cut side facing up. Season with salt and pepper and sprinkle with butter flakes. Grill in the oven for 10 minutes. Arrange the whitefish fillets and garnish with the tomatoes.
Notes (***) : W.A. Imhof: Gaumenfreuden aus Bach und See,
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