Ingredients:
4 whitefish
75 g butter
1 small onion
a handful of parsley
1/2 a lemon
a small bunch of aromatic herbs (thyme, lemon balm, wild fennel)
1 glass of dry white wine
salt
Preparation:
Clean the whitefish and remove the heads and bones. With the heads and bones, 1/4 of a liter of water and the herbs prepare a stock, leaving it to boil for half an hour; then strain it. Sauté the chopped onion in a deep frying-pan with part of the butter, then add the fish fillets, the lemon juice , the white wine and the stock. Cook for 5 minutes. Remove the fish and keep it hot, reduce the cooking liquid, adding at the end some fresh butter and the chopped parsley; pour the sauce over the whitefish and serve.
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