- 1 can cockles in their own juice
- 1 fish fillet (depending on your taste)
- 2 garlic cloves
- 60 ml Ribeiro wine
- Virgin olive oil
- Fresh parsley
- Frozen Brussels sprouts
Sweat the chopped garlic with three spoonful of virgin olive oil. Pour one small cup of Ribeiro wine and allow reducing on a low heat.
Add the cockles together with the juice and the grated rind of half a lemon. Remove from the heat and set aside.
Grill the fish fillet without skin but do not cook it too much. Once ready, cover with the cockle sauce and finely chopped parsley. Serve with some Brussels sprouts previously defrosted and sautéed in olive oil for a few minutes.