This works with any white fish fillets. It's particularly nice with parrot fish. Examine the fillets closely, and remove any scales and bones missed by the fishmonger.
Fry some finely chopped onion until soft, then add crushed garlic, diced carrot and celery, with a little salt. Cover and sweat for five minutes.
Add about 500mL vegetable stock and simmer until the vegetables are cooked. Remove the vegetables with a sieve, then cook the fish fillets in the simmering stock until the flesh has set (no more than 10 minutes).
Serve the fish and vegetables with creamy mashed potato.
This works with any white fish fillets. It's particularly nice with parrot fish. Examine the fillets closely, and remove any scales and bones missed by the fishmonger.
Fry some finely chopped onion until soft, then add crushed garlic, diced carrot and celery, with a little salt. Cover and sweat for five minutes.
Add about 500mL vegetable stock and simmer until the vegetables are cooked. Remove the vegetables with a sieve, then cook the fish fillets in the simmering stock until the flesh has set (no more than 10 minutes).
Serve the fish and vegetables with creamy mashed potato.