2-4 Kingklip fillets
20ml flour
Paprika
Half an Onion, chopped
335ml milk
10ml lemon juice
30ml margarine
Salt

1. Fry the onion lightly in the margarine, until soft but not brown.
2. Stir in the flour and cook and stir for one or two minutes.
3. Add the milk slowly, stirring constantly until it comes to the boil.
4. Remove from the heat and season with salt, paprika and lemon juice.
5. Arrange the still frozen fillets in a greased ovenproof dish and cover with the sauce.
6. Bake at 200⁰C  for 20-30 minutes or until the fish, tested at the thickest part, flakes easily.