Fish A La Burgenland

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INGREDIENTS

1 kilo whitefish fillet

Salt

1 tablespoon lemon juice

1/4 cup milk

1/2 cup flour

Butter

4 pieces anchovies, chopped

1 cup sour cream

1 large red pepper, julienned

1 large green pepper, julienned

PROCEDURE

Cut fish into pieces. Sprinkle with salt and lemon juice; let stand for 10 minutes. Dip in milk, then in flour. Saute both sides in butter until golden brown. Remove fish and transfer to shallow casserole. Blend in anchovies then pour sour cream. Bale in 375F preheated oven in 5 minutes. Saute peppers in butter then arrange over fish. Serve.