Roast cod, hake or grey sea mullet

Yield: 6 servings

Measure Ingredient
6 \N 175 g fillet cod; hake or grey sea
\N \N ; mullet with skin on
\N \N Extra virgin olive oil
\N \N Salt and freshly ground white pepper
\N \N Flat leaf parsley or chervil leaves

GARNISH

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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