How to make
For this recipe you can use hake, cod, or shark fillets. Cut the fish fillets in half. Dry them with kitchen paper. Put a little flour in a plate, season with salt and black pepper and roll each piece in the mixture.
Finely chop the onion, garlic and spring onions. Put olive oil in a pan and heat it. Place the fish fillets and fry them briefly, until they aquire a golden color, by turning them on the other side.
Take them out and place them on paper to drain. Put the onion in the pan, stir and cook, until it softens, add the spring onions and garlic, stir again and fry for a minute, until they soften.
Pour the wine, season with salt and black pepper and let the alcohol evaporate for a few seconds. Place the fish fillets back into the pan, add two tablespoons of butter and squeeze the juice of half a lemon.
Wait, until the liquid evaporates and the fish remains almost in fat and remove it from the heat. Sprinkle the fish with parsley and serve it with a slice of lemon.
This is my favorite way to prepare white fish, it becomes juicy and has an aroma of wine, garlic and butter - an amazing delicacy!
