Instructions

1. Chop parsley finely.
2. Slice garlic thinly.
3. Heat olive oil in large pan over medium heat.
4. Add garlic and cook gently for 1-2 minutes until fragrant (do not brown).
5. Pour in white wine, scraping up any browned bits.
6. Add clam juice or fish stock.
7. Bring to simmer.
8. Season fish with salt and pepper, place in pan skin-side down.
9. Cover and poach for 8-10 minutes until fish is cooked through.
10. Remove fish carefully, keep warm.
11. Bring cooking liquid back to simmer.
12. Mix cornstarch with water, whisk into sauce to thicken slightly (1-2 minutes).
13. Stir in most of the chopped parsley.
14. Season with salt and pepper.
15. Return fish to pan gently to warm through.
16. Serve with boiled potatoes, garnish with remaining parsley.