'1 whole fish weighing about 2 kg'
'1 small bunch of fresh thyme'
'1 lemon, sliced into very thin pieces'
'2 tablespoons of butter'
'1/2 cup of dry white wine'
'Salt and black pepper to taste'
'Green Sauce'
'1 bunch of parsley'
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'1 clove of garlic'
'1 lemon'
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'2 anchovy fillets'
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'1/2 cup of butter'
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'3 tablespoons of olive oil'
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'1 whole fish weighing about 2 kg'
'1 small bunch of fresh thyme'
'1 lemon, sliced into very thin pieces'
'2 tablespoons of butter'
'1/2 cup of dry white wine'
'Salt and black pepper to taste'
'Green Sauce'
'1 bunch of parsley'
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''
'1 clove of garlic'
'1 lemon'
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'2 anchovy fillets'
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'1/2 cup of butter'
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'3 tablespoons of olive oil'
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'Make the green sauce: blanch the parsley, thyme, and celery leaves
Squeeze out excess water and set aside.'
'Blend in a food processor the garlic, anchovy fillets, and capers.'
'Add butter and blend again.'
'Add the blanched herbs and blend once more.'
'Drizzle in olive oil and add lemon juice, mustard, salt, and pepper
Blend quickly.'
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'Wash the fish, pat it dry with paper towels, and brush it inside with the green sauce.'
'Make three or four diagonal cuts on each side of the fish, about 1 cm deep, to allow heat to penetrate.'
'Transfer the fish to a baking dish and place a sprig of thyme and a slice of lemon in each cut.'
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'Place butter cubes on top of the fish, sprinkle with salt and pepper, and drizzle with wine.'
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