Linguado Com Salsa Verde/ Portuguese Fish in Parsley Sauce

I am working though posting some recipes from my Portuguese cookbooks, this one is adapted from Portuguese cooking by Hilaire Walden. I like this recipe because it's great for the weight conscious, no butter, egg or milk in the sauce, it uses potato to thicken the sauce. I plan on making this recipe but if you make it before I do, I would appreciate the feedback. You could use a leftover boiled or mashed potato, instead of cooking just one especially for this if you wanted to.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  garlic cloves
• 1  bunch fresh parsley
• 1  small potato (scrubbed clean but not peeled)
• 1  tablespoon white wine vinegar
• 2  tablespoons olive oil
•  salt
•  pepper
• 8  flounder fillets
• 1⁄4 cup dry white wine
• 1⁄4 cup  fish stock
•  water

Directions

1. Roughly chop the parsley and the garlic.
2. Boil (or microwave) the potato (or use a leftover cooked one) and mash with the parsley, garlic, vinegar, olive oil, salt and pepper, and then add enough water to the mix and beat or whisk to produce a saucy consistency.
3. Salt and pepper the flounder fillets. Combine the wine and fish stock in a frypan and heat, once it's simmering add the fish in one layer and poach the fish gently for 7-10 minutes until the fish is cooked though. (cooking time depends on the size of the fillets).
4. Serve the fish immediately with the parsley sauce.