White Fish in Wine Sauce

White Fish in Wine Sauce


Time: 45 min
Difficulty: Easy
Price: Affordable


1 kg White fish

3 cloves of garlic
Olive oil, better if extra virgin
A bunch of parsley
A bunch of coriander
A pinch of salt
A glass of white wine
A glass of  water

Clean and fillet the fish, then cut into slices. Batter those slices in flour and fry in a skillet with olive oil. Grind or mash the garlic, a good bunch of parsley and another of coriander. Add all in the skillet when the fish slices are slightly browned and leave it cook for a couple of minutes before pouring  a glass of white wine and another of water to make the sauce (if it is too liquid, you can add a little more flour to thicken). Season with salt to taste and cook about 20 minutes watching that you don't cook away the broth. You may want to add a bunch of peeled prawns,  clams, green or white asparagus, green peas or even boiled eggs cut in halves before removing from the stove-top and serve.