Palmira’s Pescada a la Vinagreta
(una receta de cocina fresco de Espana!)

Ingredients:
white fish fillet (hake, grouper, sole…really any white fish with a mild flavor)
parsley, chopped
garlic, minced
pine nuts
salt
flour
white wine vinegar

Preparation:
Wash, dry, and salt the fish. Coat it in flour, dusting off the excess.

Heat a few tablespoons of olive oil in a large pan over moderate heat. Fry the fish until browned on both sides.

With the remaining oil in the pan, on low flame, add the minced garlic, chopped parsley, pine nuts, and stir. When the nuts are toasted, add a splash of vinegar (enough to coat the bottom of the pan). Pour the mixture over the fish and serve immediately.