White fish fillets in parsley sauce

Directions

1. Heat the olive oil at medium heat in a large skillet. Sauté chopped garlic until golden, but do not burn it. Remove it from the pan using a slotted spoon and set aside.
2. Toast a slice of stale bread on both sides in the same oil. Remove from the pan, cut into smaller chunks and set aside.
3. Season fish fillets with salt and pepper, pass them through the corn flour. Fry briefly on both sides in the same pan. Remove from the pan and keep warm.
4. Pour ¾ of the fish stock to the pan and boil until the liquid reduces to 1/3.
5. Meanwhile, place the garlic, chunks of toasted bread and parsley into the food processor. Gradually adding the remaining fish stock whisk until you get a thick sauce.
6. Add the sauce to the reduced stock in the pan. Mix well and cook for 3-4 minutes.
7. Put the fish fillets back into the pan, cover with parsley sauce. Simmer until the fish is cooked but still firm and the sauce becomes slightly thicker. If necessary, add a little water or stock to the sauce.
8. Serve with Basmati rice or steamed small new potatoes.