- Servings: 4
~1 1/2 lbs relatively mild-flavored fish
3 Tbsp olive oil
4 cloves garlic, thickly sliced
3 Tbsp white wine or sherry vinegar
1 handful parsley, finely minced
salt to taste
Bake or poach the fish until fully cooked (details of this will depend upon the source and size of the fish used).
While the fish is cooking, begin the sauce. Heat the olive oil in a small skillet over a medium-high heat, and saute the garlic until just begins to darken (we have made this with both golden and barely-colored garlic, and I think I prefer the former). Add the vinegar and parsley and boil for a minute, stirring to emulsify.
When the fish has finished cooking, pour the sauce over it. Let sit for a moment, then gently tip to sauce back into the skillet. Bring to a boil for a minute or two, stirring rapidly to emulsify, until the sauce has reduced very slightly (if your fish gave off a lot of liquid in cooking, this may take an additional minute or two). Transfer the fish to a serving plate, pour the sauce over the top, and serve. Add salt to taste.