Victoria perch fillet in white wine

Name: victoria perch fillet in white wine
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g victoria perch fillet; 2 el flour; 3 el oil; 1 onion in thin rings; 2 cloves garlic in thin slices; winter carrot in thin slices; bag fresh parsley (a 30 g), finely chopped; 1 canned anchovy fillet finely chopped; 250 ml White wine; 1 bay leaf; 30 g rucola lettuce

A tasty recipe. The starter contains the following ingredients: fish, victoriaabird fillet, flour, oil, onion (in thin rings), garlic (in thin slices), winter carrots (in thin slices), fresh parsley ((a 30 g), finely chopped), anchovy fillet from canned (finely chopped), white wine, bay leaves and rocket lettuce.

Ingredients

Directions

Divide fish into 4 equal pieces and pat dry. Dust salt, pepper and flour with a pinch of salt. Fry 1 tbsp oil in frying pan with non-stick coating and bake fish in 8 min., Turn halfway. Repaint fish in deep bowl. Heat 1 tbsp oil in frying pan and onion, garlic and winter-pineapple golden brown fruit. Remove vegetables from pan and lay them on fish. Pour half of parsley over vegetables. Anchovy in frying pan in rest of oil fruit. Add wine, add bay leaves and bring to the boil. Wine mixture 10 min. Cook and season with pepper. Mix wine mixture over fish, let it cool down completely and store fish in marinade in refrigerator for at least 24 hours.
Arrange the rocket over plates and put fish on it. Prepare onion, garlic and winter carrot. Give a few tablespoons of marinade. Scatter leftover parsley.