1/2 cup dry white wine
2 cups water
1 onion, sliced
1 carrot, sliced bouquet garni
2 teaspoons salt
1/2 teaspoon black peppercorns
3 - 4 small whole fish, each about 375 g (12 oz)
90 g (3 oz) butter
1 tablespoon finely chopped spring onions
1 teaspoon finely chopped parsley
1 small garlic clove, crushed
lemon slices, parsley sprigs and olives for garnish
2 cups water
1 onion, sliced
1 carrot, sliced bouquet garni
2 teaspoons salt
1/2 teaspoon black peppercorns
3 - 4 small whole fish, each about 375 g (12 oz)
90 g (3 oz) butter
1 tablespoon finely chopped spring onions
1 teaspoon finely chopped parsley
1 small garlic clove, crushed
lemon slices, parsley sprigs and olives for garnish
method
1. Combine wine, water, onion, carrot, bouquet garni, salt and peppercorns in a saucepan, bring to the boil.
2. Cover and simmer gently for 30 minutes.
3. Clean and scale fish if necessary, and place side by side in an ovenproof dish just large enough to contain them.
4. Strain prepared liquid over fish, cover with greased aluminium foil and cook in a moderate oven 180-190°C (350-375°F) for 12 to 15 minutes or until flesh is white.
5. Carefully drain off liquid and keep fish hot.
6. Melt butter in a saucepan and saute spring onions until soft.
7. Add garlic and parsley and cook 1 minute.
8. Pour over fish, garnish with lemon slices, parsley sprigs and olives and serve immediately.
2. Cover and simmer gently for 30 minutes.
3. Clean and scale fish if necessary, and place side by side in an ovenproof dish just large enough to contain them.
4. Strain prepared liquid over fish, cover with greased aluminium foil and cook in a moderate oven 180-190°C (350-375°F) for 12 to 15 minutes or until flesh is white.
5. Carefully drain off liquid and keep fish hot.
6. Melt butter in a saucepan and saute spring onions until soft.
7. Add garlic and parsley and cook 1 minute.
8. Pour over fish, garnish with lemon slices, parsley sprigs and olives and serve immediately.
serving amount
serves: 3 - 4
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