Heat some oil in a crockpot, peel and crush the cloves and dry them until golden, then take them out.

Cut the onions julienne style and vook them innthe oil until translucid. Add a goass of water. Season.

Once the water has reduced, add the wine and half of the remaining water along with the chopped parsley.

When the sauce doeen't taste of raw wine put the soles in (previously seasoned), cover with a lid and let it cook (about 10-15 minutes)

Take the fish out and let the sauce reduce to the maximum, then put it to the side of the sole or underneath it. Put a slice of bread to eat the remaining sauce!