For the fish goulash, divide the fish fillets into large pieces, sprinkle with lemon juice, salt and let stand for 15 minutes.
Then dab, dip in flour, fry in hot fat (5 minutes) and keep warm. Finely chop onions and fry in hot oil until golden. Briefly roast the peppers, deglaze with vinegar and add the soup. Add garlic, lemon zest and tomato paste. Mix cream with the remaining flour and add.
Bring the sauce to a boil and simmer for about 5 minutes. Then puree with a blender, season to taste and pour over the fish pieces and serve fish goulash.
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