8 July, 2016

Fish with cockle sauce



• 1  can of natural cockles
• 1 fish fillet (of your choice)
• Lemon
• 2 garlic cloves
• 60 ml de ajo
• 60 ml of Ribeiro wine
• Virgin olive oil
• Fresh parsley
• Frozen Brussels sprouts



Lightly fry the chopped garlic in three tablespoons of olive oil. Pour a small glass of Ribeiro wine and reduce on a slow heat.

Add the cockles with all the juice of the can and with a half of grated lemon. Remove from the heat and set aside.

Cook the fish fillet of your choice, previously washed and skinless, on a griddle, without cooking it excessively. When it is cooked, cover with the cockle sauce and with the finely chopped parsley. Garnish with defrosted Brussels sprouts we have previously sautéed in olive oil for a few minutes.

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