Heat 2-3 tablespoons of olive oil in a deep frying pan. Add leek and fry. When the leek is translucent, add the garlic. Then add the mushrooms. Mix. Add the spices and buckwheat. The groats should be coated with the remaining oil. After about 2 minutes (stirring constantly, try not to burn the groats), add white wine. Mix everything well. When the groats „drink” the wine, add a tablespoon of the broth. Slowly simmer until buckwheat absorbs all the liquid.Then add pepper. Add cherry and dried tomatoes. Pour more stock. You can not add all the liquid at once. The process of adding the liquid takes about 20 minutes. Thanks to this, buckwheat will be creamy and velvety. Add salt and pepper. Remove from heat, add a tablespoon of cold butter and add sour cream. Before serving, sprinkle with Parmesan cheese.
Heat the oven to approximately 180 ° C. Wash the fish fillets and dry with a paper towel. Crush cloves of garlic and squeeze the juice out of the lemon. Season the fillets with salt, pepper, garlic and lemon juice. Season with the rest of the spices. Then fry in a pan.