Season the slices of dye on both sides with a pinch of salt, pepper and garlic. Skin a piece of ginger, grate and squeeze the juice over the fish fillets. Grate the shallots in the grater. Heat 2 tablespoons of olive oil in a nonstick skillet, add the grated shallots, wine and knorr cube, boil over low heat, stirring frequently, for 5 minutes. Add the cream, move and boil dor 1 to 2 minutes. Simultaneously heat and a griddle or frying pan for grilling. Drizzle it with olive oil, enter the put of dye and grill them on both sides. Serve the fish with prepared sauce and sprinkle with chopped coriander, accompany with sice and spinach.