Merluza en Salsa Verde | Spanish Hake

Finely chop the onion and garlic cloves. Wash the fresh flat-leaf parsley thoroughly, shake dry, and finely chop the leaves. Pat the fish fillets dry, season both sides with a little salt and pepper, and lightly coat in flour (gently tap off any excess flour).

Heat the extra virgin olive oil in a wide pan over medium heat. Add the chopped onion and garlic and gently sauté for 3–4 minutes until translucent, without letting them brown.

Deglaze with the dry white wine and simmer for about 2 minutes until the alcohol has evaporated. Then stir in the vegetable broth and chopped parsley to create a vibrant green sauce.