4 cod or eel fillets (800 g)
Lemon juice
Salt and pepper to taste
2 1/2 tablespoons of butter or margarine
2 medium carrots, cut into thin slices
2 medium onions, cut into thin slices
1/2 tablespoon of chopped parsley
1 cup of white wine or water
1 tablespoon of butter or margarine
1 tablespoon of all-purpose flour
4 cod or eel fillets (800 g)
Lemon juice
Salt and pepper to taste
2 1/2 tablespoons of butter or margarine
2 medium carrots, cut into thin slices
2 medium onions, cut into thin slices
1/2 tablespoon of chopped parsley
1 cup of white wine or water
1 tablespoon of butter or margarine
1 tablespoon of all-purpose flour
Brush the fish with lemon juice
Season lightly with salt and pepper, fold the fish in half, and let it rest in a cool place
Melt 1/2 tablespoon of butter or margarine in a large enough pan to hold the fish fillets side by side, in a single layer
Add the carrots, onions, and cook over low heat until they're tender, without burning
Add the remaining butter or margarine and place the folded fish on top of the vegetables
Add the parsley and white wine or water
Cover the fish with a sheet of aluminum foil greased with butter or margarine, sprinkle with flour in the center, and cover with the lid
Let it simmer for 10-12 minutes, depending on the thickness of the fillets
Transfer to a serving dish and garnish with the carrots and onions
Reduce the liquid by 1/3 of its volume and thicken it with the butter or margarine and flour mixture (stir well)
Pour the sauce over the fish and serve
