Wash the fish, dab dry, salt and sprinkle with lemon juice. Cut the fillet into 8 slices (approx. 5 cm wide) and leave covered. Wash strawberries, dab dry, clean and, except for 2 pieces for garnishing, cut into slices. Peel and chop onion. Bring strawberries, onion, sugar, vinegar and drained green pepper to the boil in a pot.
Let it boil down at low heat for about 15 minutes, stirring several times. In the meantime, clean and wash the mangetouts. Covered and steam for 8-10 minutes in little boiling salted water. Put the flour and egg in a deep plate. Stir the egg with a little salt. Drain the fish and turn it first in the flour, then in the egg. Heat oil in a large pan and fry the slices on each side for 4-6 minutes until golden brown. Drain the mangetouts. Season strawberry sauce with a little salt. Arrange fish with sauce and mangetouts on plates.
Drain the fish and turn it first in the flour, then in the egg. Heat oil in a large pan and fry the slices on each side for 4-6 minutes until golden brown. Drain the mangetouts. Season strawberry sauce with a little salt. Arrange fish with sauce and mangetouts on plates. Serve with strawberry slices and, if desired, garnished with dill, lemon and fresh pepper pancakes. Rice tastes good with it