1 cod, trout, etc. of 2 to 3 kg
2 tablespoons of butter
a pinch of salt
a finely chopped tablespoon of parsley
a dash of pepper
2 fillets of anchovies, finely chopped
1 cup of white wine
2 tablespoons of flour
2 tablespoons of melted butter
lemon juice to taste
1 cod, trout, etc. of 2 to 3 kg
2 tablespoons of butter
a pinch of salt
a finely chopped tablespoon of parsley
a dash of pepper
2 fillets of anchovies, finely chopped
1 cup of white wine
2 tablespoons of flour
2 tablespoons of melted butter
lemon juice to taste
Preheat the oven
Rinse the fish well, but do not remove the head and tail
Stuff the fish with 6 tablespoons of butter and season the cavity with salt, parsley, and anchovies
Close the fish with skewers and string
Grease a baking dish with oil, and cover the bottom with aluminum foil and chopped garlic
Grease with oil and place the fish on top
Cover with the remaining butter
Bake uncovered until the fish separates easily when tested
Moisten every 5 minutes with white wine
Remove the aluminum foil from the fish and place it on a hot platter
Cover the fish with aluminum foil again
Strain the pan juices through a fine-mesh sieve into a saucepan
Add the flour mixed with two tablespoons of melted butter and simmer for 1 minute
Add some lemon juice to taste, and serve if desired
Serve the fish with the sauce
