Fish with Béchamel and Egg Sauce

Preparation Combine fish fillets with oil, black pepper and coriander. Season with salt to taste. Marinate in fridge for 1 hour. Using a non-stick frying pan, pan-fry the fish fillets until they become golden brown. Remove and place them on a baking dish. Meanwhile, melt butter in a large saucepan, add and cook onions over medium heat for 3-4 minutes or until tender. Add milk and MAGGI® Béchamel Mix , bring to boil under constant stirring and cook for 2-3 minutes or until the sauce thickens. Remove from heat and stir in the grated cooked eggs. Spoon the béchamel sauce over the fish, sprinkle with the grated cheese. Bake in a 200°C preheated oven for 8-10 minutes. Serve with rice or potato.