Whiting in salsa verde
Instructions:
- Cut the heads from the whiting, then cut the each body into two equal pieces. Season with a little of the salt.
- To make the salsa verde, first finely chop the garlic.
- Place a large pan over low heat, then pour in the oil. Add the garlic and fry it gently for 1-2 minutes, until softened but not browned.
- Finely chop the parsley.
- Stir the flour into the oil and garlic, and fry for 30 seconds. Add half of the chopped parsley.
- Pour in the water.
- Simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly.
- Place the fish in the sauce and simmer for 10 minutes, until the flesh flakes easily.
- Season the sauce with salt, then scatter with the rest of the parsley.
- Transfer the fish onto serving plates, then spoon over the salsa verde.