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Dissolve the vegetable bouillon cube in hot water and mix it with the lemon juice.
Sprinkle salt over the fillets and place them on a tray.
Pour the lemon mixture (cooled) over the fillets and let them marinate for 15 minutes.
In a pan, heat 2 tablespoons of oil, then sauté the garlic, onion, and bay leaf until fragrant.
Add the shrimp and cook until they are well-fried.
Stir in the tomato sauce and, once it starts to simmer, adjust the salt, turn off the heat, and add the parsley.
Drain the fillets from the marinade, lightly dust them with flour, and press gently to coat.
In a heated skillet with a bit of oil, fry the fillets until golden brown.
Pour the shrimp sauce over the fillets and sprinkle with parsley.
Serve with white rice if desired.