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1.
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Heat the olive oil at medium heat in a large skillet.
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Saute chopped garlic until golden, but be very careful not to burn it.
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Remove it from the pan using a slotted spoon and set aside.
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2.
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Toast a slice of stale bread on both sides in the same oil.
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Remove it from the pan, cut into smaller chunks and set aside.
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3.
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Season fish fillets with salt and pepper, dredge them through flour.
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Fry briefly on both sides in the same pan.
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Remove from the pan and keep warm.
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4.
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Pour 3/4 of the fish stock into the pan and boil until the liquid reduces to 1/3.
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5.
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Meanwhile, place the garlic, chunks of toasted bread and coarsely chopped parsley into the food processor.
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Gradually add the remaining fish stock as you blend the mixture until you get a thick sauce.
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6.
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Add this mixture to the reduced stock in the pan.
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Mix well and cook for 3-4 minutes.
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7.
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Put the fish fillets back into the pan and cover it with parsley sauce.
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Simmer until the fish is cooked but still firm and the sauce becomes slightly thicker.
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If necessary, add a little water or stock to the sauce.
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Adjust seasoning to taste.
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Serve with Basmati rice or steamed small new potatoes.
