The sauce in this recipe is enriched and finished with extra virgin olive oil instead of cream or butter. Mashed potatoes are a very good partner for this dish.
Lightly season the fish, squeeze on some lemon or orange juice, and brush with olive oil. Allow it to stand for 10–15 minutes while you start making the sauce. Cut the garlic cloves into two or three pieces and put in a small saucepan with
You can make a watercress or coriander sauce in the same way as the parsley sauce, or one from mixed herbs and spinach, for example.
For a complete change, serve the fish with a red wine sauce. Make this by adding a little finely chopped shallot and
© 1995 Frances Bissell. All rights reserved.