Yield: 6 servings
|175 g fillet cod; hake or grey sea
|; mullet with skin on
|Extra virgin olive oil
|Salt and freshly ground white pepper
|Flat leaf parsley or chervil leaves
Preheat the oven to 230c/450f/gas 8. Score the fish skin quite deeply to prevent it from curling. Heat a thin film of extra virgin olive oil in a non-stick pan to just before smoking point. Season the fillets and place skin side down in the pan until a nice crust forms. Turn the fillets over and complete cooking skin side up in the oven.
To serve put a piece of roast fish skin side uppermost on a hot plate.
Sprinkle with flat leaf parsley or chervil leaves. Drizzle with extra virgin olive oil and serve immediately because the skin loses its crispness quite quickly.
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Carlton Food Network
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