Rooster fillets in green sauce

Prepare the ingredients and start by peeling and chopping the three cloves of garlic. Then wash the parsley, dry it well with paper towels and chop it finely. Season the fish fillets with salt and pepper and lightly flour them. Set aside.

Next, heat the oil in a casserole with the three chopped garlic cloves, but do not let them take color. Remove the pan from the heat, add the chopped parsley and the white wine and allow the oil to warm up so that it becomes aromatic.

Then, roll up the rooster fillets (I cut them into smaller pieces so they would cook faster and not be so fat) on themselves and fasten them with the help of a toothpick. Place them in the casserole dish that you had set aside and heat it again over high heat and introduce the rolls and cover them.

Continue cooking and stirring occasionally for approximately 5 to 7 minutes, or until the rolls are cooked through and the sauce has thickened slightly.

Serve the 3 dishes and enjoy. Of course you have to accompany it with a salad or mashed potatoes or something, otherwise this meal is not enough.