White Fish Fillets in Parsley Sauce

1. Heat the olive oil at medium heat in a large skillet. Sauté chopped garlic until golden, but be very careful not to 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 it from the pan, cut into smaller chunks and set aside.
3. Season fish fillets with salt and pepper, dredge them through flour. Fry briefly on both sides in the same pan. Remove from the pan and keep warm.
4. Pour ¾ of the fish stock into the pan and boil until the liquid reduces to 1/3.
5. Meanwhile, place the garlic, chunks of toasted bread and coarsely chopped parsley into the food processor. Gradually add the remaining fish stock as you blend the mixture until you get a thick sauce.
6. Add this mixture to the reduced stock in the pan. Mix well and cook for 3-4 minutes.
7. Put the fish fillets back into the pan and cover it 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. Adjust seasoning to taste.

Serve with Basmati rice or steamed small new potatoes.