Marinate the fish fillet and leave in the refrigerator until ready to cook.

Prepare the Creole Sauce. In a medium saucepan add the olive oil, heat, add the sofrito, onion, peppers, cilantro and cook at medium temperature for several minutes. Add the chicken or fish concentrate, wheat flour and tomato paste, mix and cook stirring constantly until thick. Add the white wine little by little until finished, season to taste and set aside.

In a frying pan pour a splash of olive oil and place the fish fillets in the pan and cook for several minutes on both sides and then serve with the sauce.