Pescado en Salsa Verde (Fish Fillets in Garlic Parsley Sauce)
This Spanish style Fish in Salsa Verde recipe consists of fish fillets (usually merluza or hake) simmered in a flavorful sauce made with garlic, parsley, and white wine.
Servings 4
Ingredients
- 1/4 cup olive oil 60 ml
- 4 garlic cloves crushed
- 1 tablespoon all-purpose flour cornstarch can also be used for a gluten-free version
- 4 tablespoons fresh parsley chopped (40 g)
- ½ cup white wine 120 ml
- 1 cup fish stock 240 ml - you can also use water
- 4 fish fillets - hake or merluza is the most traditional option, but you can also use sea bass (corvina), croaker, or other similar white fish fillets (approximately 600 g)
- 1 cup clams 250 g
- Salt and pepper to taste
To serve:
- Lemon wedges
- Bread
- Boiled eggs optional
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the crushed garlic with a pinch of salt and sauté for 30 seconds until golden and fragrant.
- Add the flour and mix well with the garlic, cooking for an additional minute.
- Add half of the chopped parsley and mix well.
- Add the white wine and fish stock to the skillet. Bring the mixture to a boil and let it simmer for 2-3 minutes to allow the flavors to combine. Season with salt and pepper to taste.
- Add the hake or fish fillets to the sauce, ensuring they are covered as much as possible by the liquid. Arrange the clams around the fillets.
- Cover the skillet and cook over low to medium heat for approximately 10 minutes, or until the fish is tender and the clams have opened.
- Serve the fish fillets in bowls, topped with the delicious green sauce and clams. You can add some lemon wedges on the side for a hint of citrus and acidity. It can be served with slices of bread and sometimes boiled eggs are also added as a garnish.
