1 pkg. frozen fish fillets (cod, haddock) (1 1/4 lb.)
1/2 tsp. salt
1/4 tsp. black pepper
1 c. creme fraiche
1 c. shredded cheese
2 tsp. corn starch
1/4 tsp. black pepper

Put oven on 425 degree. Defrost the fish so much that you can cut it in 6 to 8 pieces. Put them in an oven proof casserole. Add salt and pepper. Cover with foil. Cook in oven for 20 minutes.

Take out the casserole. Pour off half of the juice. Mix the other half with creme fraiche. Add the cheese, corn starch and pepper. Pour the mixture over the fish. Cook for another 15 to 20 minutes in the oven until golden brown.

Serve with rice and vegetables. 4 servings.