Huss in green sauce

Medium-to-small fish up to 1.5 kilos are the perfect size for cooking this dish. As it is a! real palaver, get your fishmonger to do the skinning and cleaning. This is quite a classic dish in Europe, though you don’t see it on many menus. I enjoyed a really good version in an old brasserie in Brussels which prompted me to experiment with it when I got back home.