Golden bream in roman

Clean the fish, gut, rinse with cold water, dry and pour lemon juice inside. Cut the onions into small cubes, cut the salad into straws. Grease the baking sheet with oil, sprinkle with onion cubes, put the chopped salad on top, salt, pepper, put the fish on the salad, pour 2 tbsp. spoons of white wine. Place the baking tray on the bottom level in the oven, warmed to 180 degrees. Bake for 25 minutes. Heat the plate, lay out the finished fish and put in the turned off oven. Put the juice remaining from the frying, along with the vegetables, in a saucepan, add the remaining wine and peas. Simmer under the lid for 5 minutes, then remove the lid and simmer for another 2 minutes. Pour in the cream, after 1 minute add the oil, crushed with flour, after another minute salt, pepper and pour the fish. Sprinkle with chopped dill greens. The dish is recommended to be garnished with green noodles.