Stew the fish fillet over low heat together with the half of vegetable oil. Add chopped onion, wine, bouillon, season with salt and stew until ready.

Clean sweet pepper, remove stem and seeds, shred and fry in the rest vegetable oil. To make sauce, dress the came out when stewing fish juice with egg yolks and cook over water bath until thickens.

Put the stewed fish on a serving platter when serving and cover with the prepared sauce. Garnish with the sweet pepper and greens, side with boiled rice.