Recipe:

Cut the grenadier fillet into pieces (about 3x3 cm), salt and pepper it, sprinkle with lemon juice.

Split the cauliflower into small flowers, cut sweet pepper into a large cubes or diamonds; chop the garlic.

Dry the grenadier fillet with a paper towel, roll in flour and fry in a pan in vegetable oil for 2-3 minutes, add vegetables, salt, ground black pepper and fry for another 5 minutes (until vegetables are almost ready).

Pour out the cream, stew for 3 minutes.

If desired, the cream can be replaced with less fatty one (for example, 10%), so the dish will be more dietary.