Ingredients
500 g (=1.1 lb) fish fillets
100 g (=3.5 oz) onions
200 g (=7 oz) carrots
6 tbsp vegetable oil (sunflower oil suggested)
1/2 tbsp flour
1 tbsp tomato paste
1-2 bay leaves
sugar
water
salt, pepper

Directions
Wash fish fillets, rub with salt and pepper.
Heat oil in a pan. Finely chop onions and sauté until translucent. Sprinkle with flour.
Coarsely grate carrots, combine with onions and sauté for 7-8 minutes. Add 1-2 tbsp of water if necessary.
Add tomato paste and a pinch of sugar. Sauté for another couple of minutes. Add 1/2 cup of boiling water and bay leaves. Simmer for about 5 minutes.
Line bottom of another pan with fish fillets; follow with a layer of carrot-onion-mixture and repeat, the carrot-onion-mixture being the top layer. Pour the rest of sauce in the pan. Cover and simmer for about 20 minutes.

Serve with potatoes, rice or pasta.
Can also be served as a starter.