Linguado Com Salsa Verde/ Portuguese Fish in Parsley Sauce

1. 1

   Roughly chop the parsley and the garlic.

2. 2

   Boil (or microwave) the potato (or use a leftover cooked one) and mash with the parsley, garlic, vinegar, olive oil, salt and pepper, and then add enough water to the mix and beat or whisk to produce a saucy consistency.

3. 3

   Salt and pepper the flounder fillets.

4. 4

   Combine the wine and fish stock in a frypan and heat, once it's simmering add the fish in one layer and poach the fish gently for 7-10 minutes until the fish is cooked though.

5. 5

   (cooking time depends on the size of the fillets).

6. 6

   Serve the fish immediately with the parsley sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.