1 panfish of 1.400 g
1 carrot
1 turnip
1 bunch of parsley (apio)
1 medium onion
4 artichoke quarters or 3 chayotes
1 bouquet garni (bay leaf, 2 sprigs of parsley, thyme)
1/3 cup of olive oil
2 cups of water
1/2 liter of dry white wine
1 lemon
1/2 teaspoon of ground coriander in grain
1/2 teaspoon of black pepper in grain
2 cloves of garlic minced
15 sprigs of fresh mint
a small handful of chopped fresh parsley
1 panfish of 1.400 g
1 carrot
1 turnip
1 bunch of parsley (apio)
1 medium onion
4 artichoke quarters or 3 chayotes
1 bouquet garni (bay leaf, 2 sprigs of parsley, thyme)
1/3 cup of olive oil
2 cups of water
1/2 liter of dry white wine
1 lemon
1/2 teaspoon of ground coriander in grain
1/2 teaspoon of black pepper in grain
2 cloves of garlic minced
15 sprigs of fresh mint
a small handful of chopped fresh parsley
Mince the carrot, turnip, onion, and parsley finely
Cut the artichoke quarters or chayotes into small triangles
Fry everything in olive oil, add the bouquet garni and 1 cup of water, and cook slowly for 15 minutes
Add the wine and another cup of water, ground coriander, black pepper (or red pepper if desired), and let it cook for 20 minutes
Season to taste with salt. Reserve
Arrange the cleaned fish fillet in a refrigerator dish
Cover with the vegetable mixture
Place lemon slices between the fillets
Bake in the oven
Mix the garlic, mint, and parsley finely and sprinkle over the fish when ready
It can be served hot or cold
Serves 4.
