1 tench and other fish (800 g approximately)
80 g butter or margarine
½ cup dry white wine
garlic and parsley
Clean the tench, salt and dredge in flour, then slowly let it brown on both sides in butter, sprinkle of white wine and when it has evaporated, add the tomato sauce diluted in a little hot water or broth cube.
Finish cooking and a few minutes before serving add the chopped garlic and parsley.