Poach the coriander in boiling water, immediately cool in ice water and drain well. 

Separately, sauté garlic, onion and the core of courgette, soak with whitewine and boil.  

Add the bread, stir well, then add the stock and reduce it. Just before serving add the coriander and emulsify the preparation. 

Place the fish in a mixture of iced water and salt for 10 minutes, drain, dry well and caramelise it in olive oil.
Add it to the coriander mixture and allow it to cook. 

Finally, garnish it with apple, courgette and scent it with chopped chives.