Stewed lamb in white wine

1. Clean the fish: cut off the heads, take out the insides, remove the gills.
2. Peel the onion, garlic and carrots. Cut the onion into half rings, garlic into plates, carrots into circles.
3. Heat a frying pan with olive oil, fry the onion until lightly golden.
4. Add garlic, fry together for a couple of minutes.
5. Pour the cloves with wine.
6. Pepper onion and garlic, add carrots to it, fry until the carrots are half-cooked (5 minutes).
7. Pour wine with cloves into the pan, add bay leaf, salt, pepper.
8. Put the fish in a frying pan and simmer all together until cooked (no more than 10 minutes) over moderate heat.
9. At the end of stewing, add chopped greens.

Serve the finished dish hot and enjoy!