Grease a fireproof dish with butter. Place fish fillets side by side and season with salt, pepper and juice of one lemon. Cover with white wine and water and cover with parchment paper.
Cook in a preheated oven at 200 °C for 15-20 minutes. Then make a light roux with butter and flour and thicken the fish stock with it. Finally, refine the sauce with sweet whipped cream and season again if necessary.
Serve with leaf salad or parsley potatoes.
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