Basque Cod in Green Sauce | Merluza en Salsa Verde

Rinse the cod fillets, pat them dry with paper towels, then season both sides with salt and pepper. Slice the garlic cloves thinly, and finely chop the fresh parsley.

Heat the extra virgin olive oil in a wide skillet over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant, taking care not to let it brown.

Sprinkle the plain wheat flour into the skillet and stir continuously for half a minute to make a light roux base. Pour in the dry white wine and let it boil for 1 minute to allow the alcohol to evaporate.