• 1 can of cockles in brine
• 1 fillet of fish of choice
• Lemon
• 2 cloves of garlic
• 60 ml of garlic
• 60 ml of Ribeiro wine
• Virgin olive oil
• Fresh parsley
• Frozen Brussels sprouts


Sauté the chopped garlic in three tablespoons of virgin olive oil. Pour in a small glass of Ribeiro wine and reduce on a low heat. Add the cockles with all the juice from the can and the zest of half a lemon. Remove from the heat and set aside.

Griddle the fish fillet of your choice, already clean and skinless, being careful not to overcook it. Once ready, cover with the cockle sauce and finely chopped parsley. Garnish with some previously defrosted Brussels sprouts that have been sautéed for a few minutes in olive oil.

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