4 fish fillets
0.5 dl olive oil
2tea spoons of flower
1dl white wine
salt and pepper
- Cook the fish fillets for 10 minutes.
- Wash the potatoes, slice them and cook including their skin. Meanwhile, prepare the sauce by heating the pan with the olive oil and the chopped garlic. Join the flower until browning, always stirring. Refresh with the white wine and let it steam. Add a little bit of water and cook. In the end, add the parsley and season it with the salt and pepper.
- In a platter, spread the potatoes’ slices, cover them with the sauce and put the fish fillets on top of it.