Fish in white sauce

Ingredients :

The sauce use is plain old bechemel, with the addition of a good dose of ground black pepper.
Use 1/2 kg any fleshy fish – fillets of steaks
Use 1 onion finely sliced
Use 1 large tomato finely chopped
Use 2 cloves garlic, finely chopped
Use 1/4" piece ginger, finely chopped
Use 4 peppercorns
Use 2 tsp oil
Use 1 tsp mild vinegar


Fry the sliced ingredients until the onion browns.
Add one or two cups of water and the peppercorns.
Bring to the boil and add the fish and vinegar. Gently simmer until the fish is done.
Serve with you own favourite bechemel.