"Every fish needs to stick to its designated sauce!"
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- butter - 4/5 cup (200 g)
- white wine - 1/2
- parsley - 1/2 bunch
- lemon juice
- fish broth - 1 cup
Stew the chopped parsley in butter. Add the lemon juice and wine.
Pour in the fish broth and boil for 5 minutes. Serve with boiled fish or boiled potatoes.