Boreto Revised And Corrected

Recipe second for 4 people based on Rhombus - cooking method pan.

Preparation:

Preparation: Clean the fish by removing the 4 fillets. Prepare 50 cl of broth with the head, bones, 1 clove of garlic and a little salt. Lightly heat the oil in a skillet; lightly brown a few crushed garlic cloves; remove them and, over high heat, add the fish fillets; spray them with vinegar. Let it evaporate and dilute with the fish broth, just covering the fillets. Season with salt and pepper and cook.