Fish and estragon sauce

- 2 fish fillets
- oil for shallow frying
- salt to taste

sauce
- 2 tblspoons oil or margarine
- 1 small onion, chopped
- 1 red bell pepper, thinly sliced
- 2 teaspoons estragon
- 100 ml thick cooking cream
- cayenne pepper (to sprinkle over)

- fry fish fillets until both sides turn golden brown; or you may grill or broil fish

- sauté onion in oil or margarine for 4-5 minutes, stirring
- add red bell pepper and estragon, and continue sautéing for another 4-5 minutes, stirring
- add cooking cream, stri for a couple of minutes and remove from heat.

- When fish is ready, remove from frying pan, place on platter and pour over the sauce mixture. Sprinkle with cayenne pepper.