Defrost the fish fillet, wash and pat dry.
Divide each fillet into 2-3 pieces, then place in a baking dish.
Cook the rice in boiling water. Fry the onion and garlic in a little fat until translucent, add the tomato paste and fry briefly. Deglaze with white wine and bring to a boil. Add the cream, the coarsely chopped basil and the milk and let it boil down again.
Season well with salt, pepper and sugar!
Pour the sauce over the fish and put it in the hot-air oven at about 170 degrees, for about 30 minutes.
Serve with rice.
