Rinse, clean and chop the vegetables. Sauté in fat, add a little water and the soup. Put the fish on top and cook everything together with the lid closed in about 10 in. Cook. Mix sour cream with juice of one lemon, mustard and dill. Serve with the fish.
Pour in the wheat germ. Cook everything on low heat for about 10 min. Season and sprinkle with parsley. Cover the bread with cheese.
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